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Roasted radishes are a great side dish, can be served as an appetizer for the cocktail hour, eaten as a snack, and are a good replacement for starchy foods.
Roasted Radishes, An Easy Side Dish
- 2 cups of fresh radishes
- 1 in yellow lemon cutrounds
- 2 tablespoons of olive oil
- 1 teaspoon of adobo seasoning with cumin
- 1 teaspoon of black pepper
- 1 dash of red pepper
- Aluminum foil
- PAM Cooking Spray
- Clean the radishes and cut the ends. Cover a baking sheet with aluminum foil and spray some PAM Cooking Spray to avoid sticking.
- Add the cleaned radishes to the baking sheet and drizzle with olive oil. Making sure you cover each radish well.
- Season with the adobo seasoning with cumin and add the black pepper.
- Add the lemon slices to the tray and roast on high (above 450 grades Fahrenheit) for 10 minutes or less.
- Plate and add a dash of red pepper to finish.
Recently I discovered that radishes can be prepared in many interesting ways including grilling and roasting so I decided to test a new recipe for roasted radishes and came out absolutely delicious. Radishes in Mexico are usually eaten raw, with salt and lemon juice or used for garnishing soups, adding to salads and for pozole.
For this recipe I am using fresh radishes, adobo seasoning with cumin, black and red pepper. I have paired the radishes with yellow lemon slices slices to make this dish even more flavorful. The roasted lemons slices are a nice addition since provide a bright flavor that contrasts well with the spices and the smokiness of the roasted radishes.
Roasted radishes are a delicious side dish and can be served as an appetizer for the cocktail hour. Sometimes we don’t believe these vegetables can be part of our diet and that they are a good replacement for starchy foods like potatoes. Roasted radishes are a sensible option and pair well with grilled steak, fish, chicken, kabobs dinner or as a snack.
Radishes are also inexpensive and can be found almost all year long. They belong to the cruciferous family, same as the kale, daikon, cabbage, brussels sprouts, kohlrabi, broccoli, cauliflower , rapini and wasabi to mention a few.
Cruciferous have a pungent spicy flavor but when roasting or grilling them this flavor mellows down and makes the roasted radishes a true delight. Using cooking techniques to enhance the flavors of certain meals is the correct trick to get to results we want to offer a flavorful dish to our family and friends.
I have found that roasting vegetables is an easy way to preserve the vitamins and also to enhance the flavors. I like to use olive oil and also PAM Cooking Spray to achieve the perfect roasting.
I invite you to try these roasted radishes, I am sure you will love them and will become a staple in your own kitchen!