I come to you today with dirt under my fingernails and in desperate need of what can only be described as an emergency pedicure.
In other words, summer is in full swing.
The smell of freshly cut grass is intoxicating on my morning walks through the neighborhood, and between the colorful flowers in bloom and the chorus of birdsong, it’s hard not to feel grateful for this time of year.
I’ve been eating my weight in sliced melon, plump sweet cherries, and the first peaches and nectarines showing up at the farmers market.
Unfortunately, I’ve also indulged in way more than my share of vanilla ice cream buried under chocolate sauce from one of those squeeze bottles, the same kind I used to squirt into my mouth as a kid standing in front of the refrigerator.
So, between the gardening and the ice cream, I’m feeling a little puffy, stiff, and creaky around the edges.
Not that I need much encouragement to eat some vegetables. This time of year, they’re some of the best things on the table, which brings me to today’s recipe.
Now, before you tell me you hate radishes, hear me out.
This isn’t diet food or penance for too many desserts.
It’s a buttery summer side dish that just happens to be made with vegetables.
So if your previous experience with radishes begins and ends with the raw, peppery ones lurking on a vegetable tray or hidden in a salad, you’re in for a pleasant surprise.
A quick and easy roast in the oven changes all of that. They become sweet, mellow, and surprisingly tender, with none of the sharp bite that tends to scare people away in the first place.
Before roasting, I give them a good wash. I like to fill a bowl with cold water and a glug of white vinegar, swish them around with my fingers to loosen any dirt, then rinse them in the sink. After that, I let them dry on a clean kitchen towel.
And these small white turnips are coming to the party too.
Don’t worry, really. Everything will be fine.
All you need is a little olive oil and flaky sea salt, since the real magic happens in the oven.
By the time they’re done roasting, they’re a far cry from the raw radishes and turnips most people think they don’t like.
Their edges turn golden and lightly crisp, while the sharp flavors soften into something sweet, mellow, and almost creamy.
A large knob of butter at the end seals the deal.
In fact, they’re far more delicious than their reputation suggests.
They’re pretty on a platter alongside grilled chicken or fish, too. Elegant, even.
A little parmesan cheese and fresh herbs on top doesn’t hurt, either.
I hope you’ll give them a chance. They’re simple, seasonal, a little surprising, and just might change the way you look at this humble vegetable.
Have a wonderful week!
See you next Sunday. I’ll be back with something new.
Roasted Radishes (and Turnips) with Butter
Ingredients:
3 bunches french breakfast radishes (or any variety radish), greens removed and ends trimmed, washed and sliced in half lengthwise
1 bunch small white turnips, greens removed, ends trimmed, washed and sliced in half or quarters (if large) lengthwise. Note, you can use 4 bunches of radish instead of turnips if you’d like.
3 tablespoons olive oil
1 teaspoon kosher salt
5-6 grinds of fresh pepper
1 generous tablespoon room temperature butter, european style if you have it
1-2 tablespoons chopped fresh herbs such as Italian parsley, dill, chives, thyme, tarragon (optional)
Instructions:
Heat the oven to 425F
Add the radish, turnips (if using), olive oil and salt to a 9x 13” (or equivalent) baking dish. Toss everything to coat and roast for 25-35 minutes, stirring once mid-way though the cooking time, until crispy and golden on the edges.
Remove from the oven and add in the soft, room temperature butter, a bit more flaky sea salt and some fresh herbs and parmesan cheese if you’d like.
Tips:
Kitchen shears work well for trimming the tops and root ends from the radishes and turnips.
For the best finish, use room-temperature or melted butter rather than cold butter.
Don’t toss those greens. They can be blended into a pesto or added to a stir-fry for extra flavor and color.