Roasted Rainbow Radishes
Serves: 4 – 6 • Course: Side Dishes • Diet: Vegetarian • Season(s): Spring, Winter
Ingredients
- 3 large watermelon radishes
- 1 1/4 pounds rainbow daikon radishes
- 5 tablespoons extra virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1/4 cup chevre or other creamy, mild cheese
- 1/3 cup fresh mint, chopped
- 1/3 cup fresh parsley, chopped
- salt and pepper
Instructions
Set a rack in the upper third of the oven and preheat to 425°. Line a rimmed baking sheet with foil and set aside.
Trim and peel the radishes, cut in half lengthwise then slice into 1/2 inch pieces. If necessary, cut larger wedges in half again to match the size of the smaller wedges so that all of the pieces cook evenly.
Toss the radish pieces with two tablespoons of olive oil, a teaspoon of salt and pepper to taste. Distribute the radish pieces in an even layer on the prepared baking sheet and bake for 15 minutes. Check to see that the radishes have started to brown but are still a little firm. Cook for an additional 5 minutes if needed or remove from the oven and transfer to a serving bowl.
While the radishes are roasting, Combine the lemon juice and chevre with 3 tablespoons of olive oil and 1/8 teaspoon of salt in a medium size mixing bowl or the container of a blender. Stir vigorously or blend until the mixture is smooth. Stir in (don't blend) the fresh herbs. Add salt and pepper to taste.
Add the dressing to the bowl of roasted radishes. Toss to thoroughly coat the radishes then serve hot or at room temperature.