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VeganMoFoV [9]: Roasted Radishes – swell

VeganMoFoV [9]: Roasted Radishes

Roasted Radishes
Radishes, Black-Eyed Peas and Mac 'n' Kale Salad

My new favorite thing is roasted or sauteed radishes.  It’s like the tastiest potato you ever had, but with a firmer texture and a more delicious flavor!  If the “bite” of a raw radish is too much for you, fear not, for this method really tames the spice, too.

It’s the kind of delight that doesn’t need a formal recipe.  Last night I sliced three watermelon (aka beauty heart) radishes thinly on my mandoline slicer, put them in a single layer on a baking sheet and drizzled them with olive oil.  Some chopped garlic, a light sprinkling of salt and fresh cracked pepper, and a good roasting at 400F for about 15 minutes.  Or until they get brown on the edges and shrivel up a bit.

I DO highly recommend using a larger kind of radish, rather than the smaller red ones most people think of, because it will be less work and they will greatly reduce in size.  You can also simply saute them on the stove, if you’d rather be more hands-on with your cooking.

We ate them with some baked black eyed peas and the Mac N Kale Salad from Blissful Bites (yum! full review coming soon).

16 Responses to “VeganMoFoV [9]: Roasted Radishes”

  1. Sarah says:

    These look amazing! it’s such a good idea!

  2. Wow! This is hands down the most beautiful picture I’ve seen on the MoFo feed all day. I thought they were some sort of edible flower at first.

    Roasted radishes sound so yummy too… definitely bookmarking this so I can try it next time radishes come my way.

    • A-K says:

      They do look like flowers a bit! I like their curly ways. Hope you like the roasting party when the radishes DO come your way!

  3. Jojo says:

    What an awesome idea, these look great.

  4. Amanda says:

    I love radishes, but I never thought to cook them. Good idea!

  5. i knew there had to be a better way to eat radishes. ill try this next time i have some on hand

    • A-K says:

      Raw is great too (though I can’t say I could just sit and snack on a bag of radishes plain), especially in salsa-y or taco-y settings.

  6. Erin says:

    They’re so pretty! I like to roast radishes but usually cut them into chunks instead of slices, so the inside gets soft while the outside crisps up. I’ll have to try it your way next time.

    • A-K says:

      Erin, that sounds great too! I just started them this way, and never got around to anything different yet. They’re also good in fajitas :)

  7. Heidi says:

    I never thought to cook radishes. Now it’s all I can think about. So glad you’re back to blogging regularly!

  8. Micah says:

    Aw! These are so beautiful!

  9. Cadry says:

    The radishes are so beautiful! That makes for an impressive plate! I’ve never had cooked radishes, but I’ll definitely need to give this a go. Plus, this time of year is perfect for roasting vegetables.

  10. Rachel says:

    Love it!! Can’t wait to try it!

  11. Gena says:

    I was just whining on my blog about my dislike of radishes, and here you go, showing me a way to like them! Thank you.

  12. [...] 4. Mouthwatering: Slice watermelon radishes (large ones with green and white rings and a deep pink center), add olive oil and salt, then roast. A swell recipe and gorgeous pix from Swell. [...]

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