This year I grew lots of radishes in my vegetable garden. They’re fun to grow from seed as they germinate well, nothing seems to eat them and grow really quickly. You can have a bunch ready to eat within 4 weeks from sowing so it’s a win -win on the growing front. However, after salads, I’ve never really known what to do with them and they often go to waste. So when I found out via Twitter that you can roast them, well that’s just what I did. Roasted, they loose some of their pepperyness but still have a wee kick when you bite into them. I roasted the radishes with carrots and sprinkled on toasted sunflower seeds then drizzled with an orange balsamic vinaigrette. Here’s how:
Ingredients:
large bunch of radishes
3 carrots
olive oil
Salt and pepper
3 tablespoons sunflower seeds
Preheat oven to 180 degrees celcius. Wash the radishes, trim off the ends and cut into halves or quarters. Peel the carrots and slice lengthways, then lengthways again and cut into pieces. Place radishes and carrots into pot of boiling water. Boil for 5 minutes. Drain and pour the radishes and carrots on a tea towel and dry. Add olive oil to a roasting dish and roll the carrots and radishes in the oil. Season with salt and pepper. Bake for 25-25 minutes until golden and baked through. To serve, toast the sunflower seeds by heating a fry pan and tossing over a medium high heat for 1-2 minutes. The seeds will brown quickly, so be careful not to overcook. Sprinkle over the radishes and carrots and serve with the dressing below.
These can also be added to spice up a green salad or other roast vegetables.
For dressing:
3/4 cup orange juice
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
zest from two oranges
1/2 cup olive oil
1 teaspoon cumin
Place all ingredients in a jar, and shake till combined. This will keep for a week in the fridge and is lovely used over salad greens.
Yum this looks really good!