And the sun is gone. Again. What is up with our Spring?? Well, I guess that makes way for lots of cooler weather vegetables - like radishes!
They sure are tasty! And the local, organic, happy radishes are nothing like what you find in the stores. They're spicy yet delicate, flavourful yet not too strong, and generally look very beautiful. And they come in all colours, shapes and sizes! Never mind the bland, woody, dull round pink ones you get at the supermarket, just look:
|Photo c/o Rene's Travels - Daikon Radish!|
|Easter Egg Radishes!|
|French Breakfast Radishes!|
To be honest though, sometimes I'm not entirely sure what to do with radishes. I know you can chop em up in a salad... Or thinly slice them and put them on some toast with cream cheese (or something similar)... But then what? And then I thought: Why not roast them?
This recipe is very, very simple and what you end up with is a softer, more subtle radish that looks beautiful on a plate beside any main dish, like the Roast Leg of Lamb I made the other day. Be careful not to over roast them though or you'll loose all the peppery goodness that resides in the radish.
1 - 2 Bunches of Fresh, Local, Happy Radishes, washed, dried, and leaves removed.
2 Tbsp Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
1/2 Lemon, for juice (optional).
What to Do:
Pre-heat your oven to 400 degrees F.
Toss the radishes with the olive oil, salt, and pepper.
Roast in the oven for about 20 minutes.
Remove from the heat, sprinkle with juice, and serve.