Tonight’s dinner was a success all around! Not only did I think that the experimental roasted radishes came out delicious but BOTH the husband and little guy liked them, no, LOVED them!
I’m telling you, the stars must be in perfect alignment. Little guy ate his whole plate without one single complaint. Not one. I nearly fell off my chair. These are the days that make me smile. We tried something new and ate a healthy home cooked meal. Mission completed!
As for the radishes, I really had no idea what I was doing. I heard someone talking abut roasted radishes and thought they sounded interesting. Raw radishes are very peppery. The husband and I like them like that but the little guy thinks they are “too spicey”. In contrast, roasted they come out soft and sweet. Perfect for young palettes and a wonderful twist for adults. The husband who really likes them raw had nothing but good things to say about them cooked. Frankly, I was shocked.
- 1 bag of radishes, like a quart size (mine total about 430 g)
- 1 small vidalia onion (more or less to taste)
- 2 tsp olive oil (8g)
- 1/2 tsp kosher salt
Preheat the oven to 425 degrees.
Cut the radishes in quarters.
Chop the onion.
Measure out 8g of olive oil in a medium sized bowl. Add the radishes, onion and salt. Toss to coast everything.
Pour radishes into a baking dish or cookie sheet lined with aluminum foil. Roast for 30-40 minutes until soft. Toss about every 10 minutes.
I served mine with broccoli and Pomegranate Pork which they went prfectly with!
|Servings||Amt per Serving|
|4||About a Cup|
|65||2g||2g||old: 1||new: 2|