[VIDEO]: The bad-ish radish
By now, you are a pro at eating seasonally. (And if you're new to the blog, you can read more up on that here and here). Sure, eating seasonally is good for our bodies, and yeah, we feel great when we do it. But one of the greatest benefits of eating seasonally is we get pushed out of our comfort zones, out of that 5-dish cooking rut. We are gently nudged into trying new dishes. This is where the magic happens. We try different flavors, get creative, and test our creations on friends and family ("sorry" and "you're welcome" at the same time to all of those who will be subject to taste-testing).
Spring and early summer is when radishes are in full swing. But don't be fooled by my healthy-chef title. I didn't always love this peppery veggie. I used to think the flavor was too strong, or it was a pop that didn't belong in a dish. Chances are I didn't know the best flavors to complement them, and I was probably eating them off-season! Here's what I now know about incorporating radishes into my life:
- They're in season April-September.
- When buying, look for plump, vibrantly colored bulbs and bright, plush green leaves.
- All parts are edible, don't throw away the stems or leaves.
- They can be eaten raw AND roasted (shocking, but true!!).
- There are a slew of varieties, all with slightly different flavors. Some others you will see at the farmers' market may include french breakfast, black or Spanish, daikon, watermelon, and horseradish. Try them all to get acquainted with your faves.
I have since grown to L-O-V-E this veg, and I want to share all of its goodness with you in this week's episode of #MichellesMondayMinute. Watch the video below to check out all the health benefits of these peppery beauties, how to pair them with other flavors like a pro, and try my Roasted Radishes with Balsamic-Butter Drizzle side dish. This will have all you radish naysayers making the most out of the season's bounty, and dare I say actually enjoying it. MMM!
Roasted Radishes with Balsamic-Butter Drizzle
2 bunches radishes
1/4 c. extra virgin olive oil, divided
1/2 c. grass-fed butter (1 stick, depending on packaging)
1/4 c. balsamic vinegar
Salt/pepper to taste
- Preheat oven to 450*.
- Cut leaves off radishes, leaving 1/2" worth of stem on the top. Reserve leaves on the side. Wash all dirt off radishes and dry. Trim bottoms, and cut in half lengthwise. Toss in a bowl with 2 tbsp. olive oil, generous pinch of salt, and pepper. Arrange on oil-lined baking sheet cut-side down, and roast for 20 minutes, tossing mid-way.
- While radishes are in the oven, wash leaves thoroughly. Pat dry, and rough chop into 1/4" strips. Heat a small saute pan with remaining oil, add leaves with salt/pepper, and saute until just wilted, approximately 2 minutes. Remove from heat.
- In a small saucepan, melt the butter over low heat. Add balsamic vinegar, and mix with a whisk. Raise heat slightly to to a gentle bubbling, stirring constantly, until vinegar and butter are well mixed. Continue cook until thickened and reduced, approximately 5 minutes.
- In a large serving bowl, toss roasted radishes with cooked greens. Using a spoon, drizzle balsamic butter on top. Serve family-style.