Radishes hold a special place in my heart. You see, the first year I joined a CSA I had the pleasure of tasting a radish for the first time. Yes, I had eaten many radishes prior to that moment, but I remain convinced that the CSA radish was my first true encounter with this wildly flavorful vegetable. Crunchy, spicy, tangy and refreshing, sinking your teeth into a fresh radish can be a knock-your-socks off, flavorful eating experience. Oh, and you can cook with them too! This came as quite a surprise to me at first as I had only ever enjoyed them raw.
A member of the cancer fighting cruciferous vegetable family, radishes boast a slew of health benefits. Of course they are rich in fiber but there is more. They are a good source of folate and potassium as well as vitamin B6 and magnesium. They contain some calcium as well, so amp it up and eat the greens!
Sure, you can add them to a salad or veggie plate but when roasted, their tang and spice are balanced out by a touch of natural sweetness. The unexpected flavor and texture is such a treat.
- 2 bunches small radishes, remove the greens (wash and set aside) and halve the radishes
- 2-3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Sea salt and freshly ground pepper
- Turn your oven on high-broil.
- In a large cast iron skillet, add the oil, radishes and a pinch of salt and pepper. Cook over high heat, stirring occasionally, until lightly browned in spots, about 2-3 minutes.
- Transfer the skillet to the oven and broil the radishes for 5 minutes, until crisp and slightly browned.
- Remove the skillet from the oven and stir in the greens, lemon juice and zest. Allow the greens to wilt slightly from the residual heat of the pan.
- You can finish this dish with fresh chopped herbs like parsley, chives or tarragon.