When the summer gives way to fall, I usually change up my cooking. When it gets too cold to go out on the deck (which certainly has not happened so far in 2016), I go from grilling to roasting. Today I'm going to talk about a vegetable you don't think about roasting, but you should. Not many people know that the often overlooked radish is a super food. Consider:
- Radishes eliminate excess mucus in the body.
- Radishes are a natural cleansing agent for the digestive system.
- Because of their high vitamin C content, they prevent viral infections.
- They break down and eliminate toxins and cancer-causing free radicals in the body.
- As a member of the cruciferous vegetable family (same family as broccoli and cabbage), radishes contain phytonutrients, fiber, vitamins and minerals that are cancer protecting.
- With less than 20 calories in a cup of radishes, they are a great way to add nutrients, fiber and flavor to a meal...at no cost to your waistline.
Most people relegate radishes to summer salads....a role in which they flourish. But roasting them reveals the mellow side of this delicious vegetable. Roasted radishes are a great side dish for fall and winter. When you are in the supermarket, skip the bagged radishes and go for the fresh-picked ones that still have the green leaves on them. Those radishes will be much more flavorful and nutrient rich compared to their bagged counterparts. This recipe serves four.
1 pound of radishes, trimmed and halved
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
- Preheat oven to 400º.
- Toss together radishes, olive oil, salt and pepper. Place radishes on a baking sheet and roast them until caramelized and tender, 20 to 25 minutes.
- When done, toss radishes with lemon juice and serve.