Radishes are in season, but not too many people cook the tangy root vegetables. Here’s a simple recipe for Roasted Radishes and Carrots that makes a great side dish.
“I roast a ton of vegetables,” Melissa d’Arabian writes in “Ten Dollar Dinners: 140 Recipes and Tips to Elevate Simple, Fresh Meals Any Night of the Week” (Clarkson Potter Publishers, $) 24.99). “In the oven, the sharp crunch of radishes transforms into a mellow, tender, and earthy-sweet bite. An extra bonus is that they roast up pretty and pink, which my four daughters love! I like to leave a little of the green tops on the radish to give them a fresh-from the-garden look. Paired with carrots, this is a very elegant and beautiful side dish. I often have baby-cut carrots int he cripser to eat as a fast snack — if you are more likely to have full-size carrots, peel and trim them into 2-inch lengths and use those instead.”
Roasted Radishes and Carrots
12 baby-cut carrots
Bunch radishes (about 12), trimmed (halved, if large)
1 tablespoon olive oil
2 teaspoons finely chopped fresh thyme or 1 teaspoon dried thyme plus a squeeze of lemon juice (see note)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Preheat the oven to 450 degrees.
Place the carrots and radishes in a 9-inch baking dish and toss to coat with olive oil, thyme, salt and pepper. Roast until they’re tender on the outside with a slightly firm core, about 20 minutes.
Remove from the oven, squeeze the lemon over the top, and serve.
Note: Dried thyme is grassier than fresh, so when using dried thyme, add a squeeze of citrus. When making the substitution, remember to reduce the amount of thyme by half — so for every teaspoon of fresh thyme called for, use half as much dried thyme.
Makes 4 servings.
From “Ten Dollar Dinners” by Melissa D’Arabian
If you want another take on roasted radishes by themselves, click here.