There are certain vegetables I always felt had to be eaten raw and cold; I would never consider cooking with them! Among them, avocado, cucumber and radish! But I grew tired of the same vegetable recipes every day, so it was time to experiment. It was easy enough to throw some cucumbers into a stir-fry at the end, after the heat was off, so they were just warm but still crunchy and juicy. The avocado was made into a salsa with diced tomato, red onions and cilantro and dropped into a homemade Mexican-style chicken soup to add flavour and texture. And the radishes, they were roasted and transformed into a sweet, soft, and pretty pink side dish.
- 1 pound regular variety radishes, cleaner, trimmed and cut in half
- 2 tbsp olive oil
- Sea salt & freshly ground black pepper to taste
- Optional: add any herbs, spices or marinades you enjoy on your roasted vegetables. These would also be great topped with chimichurri afterwards (I’m absolutely hooked on chimichurri right now, recipe coming soon)
Preheat the oven to 450 F.
Toss together the radishes, olive oil, salt and pepper and any other flavourings being used.
Lay out in a single layer on a baking sheet and roast in the oven until tender and starting to brown at the edges, about 15 minutes.