Why steam when you can roast? It’s no wonder Bruce and Emma wouldn’t let a single vegetable pass their lips when I was steaming everything. Whatever it was–broccoli, asparagus, cauliflower, carrots, Brussels sprouts–it was bland, relatively tasteless and, as Emma said, “gross.” Butter helped, but I figured that defeated the purpose and left off the pat. Then I made Ina’s Roasted Winter Root Vegetable Soup, and when I took the mix of carrots, butternut squash, parsnips and sweet potatoes out of the oven before pureeing I couldn’t believe their deliciousness. I may have been late to the game, but I started with broccoli–drizzled the florettes with a bit of olive oil, sprinkled with kosher salt, put in a 425 convection oven for about 15 minutes…and watched them disappear before my very eyes. Yes, Bruce and Emma ate them all. Now I roast everything, even peas. Check out Roasted Brussels sprouts (and broccoli and asparagus).
I’d never thought of roasting radishes, but when I saw bunches of tri-colored beauties at the farmer’s market I couldn’t resist. They were so good that even Bruce, who professes to hate radishes, ate his share. Just clean, drizzle with olive oil, sprinkle liberally with kosher salt and pepper and roast on high heat (425) until crispy on the outside, soft (almost like a mashed potato) inside.
Hey, you should get an apron that says “why steam when you can roast?”. It’s so true. Great color on the radishes, they look great.
By: Bob on January 25, 2010
at 12:07 pm
This very healthy and delicious winter root veggies. I always to choose to roast just about anything then to steam them.
By: elra on January 25, 2010
at 12:46 pm
How interesting! Never thought in roast radish…and sure butter make it taste better
By: Juliana on January 25, 2010
at 1:44 pm
Me encanta, me encanta, I love this type of dishes Catherine, look nice, xx gloria
By: gloria on January 25, 2010
at 1:48 pm
I had just started to roast veggies and now it is a staple in our house. Last night roasted chickpeas and the night before I roasted romain lettuce! Yummy!
By: Michelle on January 25, 2010
at 4:12 pm
Roast is always better than steaming.
Steaming=no flavor.
No flavor=bad.
By: Dave -nibbleanibble on January 25, 2010
at 4:13 pm
I’ve always eaten radishes raw, but roasting them sounds really good! I’m going to have to try that.
By: Fallon on January 25, 2010
at 5:00 pm
So not a fan of radishes but I’ve never had them roasted so I should hold my tongue.
very pretty too- they almost look like red and purple potatoes.
By: Monica H on January 25, 2010
at 10:10 pm
I’ve only eaten radishes raw but now looking forward to trying them roasted. Sounds delicious!
By: Natasha - 5 Star Foodie on January 26, 2010
at 6:39 am
Hmmmmm, I’ve never been a huge lover of the radish, so I just may have to try this!
By: TheKitchenWitch on January 26, 2010
at 6:49 am
Ina got me going on roasting everything too–veggies, tomatoes…you name it. But I must admit I would never have thought of radishes! What did they taste like? Did they lose their bite?
By: Barbara on January 26, 2010
at 12:55 pm
Yes, the roasting did kill most of the bite. Interesting…they almost tasted like potatoes. I’d love to know what you think if you give it a try.
By: Catherine on January 26, 2010
at 1:00 pm
I have never heard of this before but wow it sure does sound good! Such great colors.
By: RobinSue on January 26, 2010
at 3:15 pm
Oh wow, the colors here are just so beautiful on these spuds!
By: noble pig on January 26, 2010
at 5:01 pm
Spuds…I’ve lost my mind…but how did you get them to look like spuds?
By: noble pig on January 26, 2010
at 5:02 pm
I’m with Emma. Roast me a vegetable anytime. Hold the steam. The radishes look enticing – I’ve only put them in salads. I feel so boring. I shall have to try them your way!
By: Claudia on January 26, 2010
at 5:27 pm
Wow!!! I never thought to roast RADISHES, but they look SO good! Almost caramelized, and at first I thought they were potatoes or beets!
By: sophia on January 26, 2010
at 7:48 pm
Does it take some of the “bite” out the radishes by roasting them?
I’m going to try that more. I roasted cauliflower and my kids were eating it like candy!
By: Jenn@slim-shoppin on January 27, 2010
at 1:51 pm
Catherine, I would love if you submitted this to my Big Red Kitchen National Wear Red Day event next week. It is a perfect Heart Healthy Recipe.
By: RobinSue on January 27, 2010
at 4:22 pm
Oh, these are intriguing. I love radishes and it would be interesting to do them in a different way.
By: lickedspoon on January 29, 2010
at 4:40 pm
I’ve only recently discovered the joy of roasting vegetables. I want to try radishes – I’ve never liked them before – but I bet I will now.
By: Reeni on January 29, 2010
at 5:34 pm
those colors are gorgeous!
By: Dorothy on February 1, 2010
at 9:45 am
“Why steam when you can roast?” should be the next big needlepoint sampler. I’d even be willing to stitch it myself in order to make that happen, or do some sort of quasi-ironic “Keep Calm and Carry On” kind of poster.
As for roasting unconventional things, we did the same with some multicolored carrots a few months ago after finding them at the farmers market, and they too were delicious. Roasted veggies are God’s gift to normal vegetable-eschewers.
By: elizabeth on February 4, 2010
at 7:04 pm
I just tried this and LOVED it. works better IMO if you quarter them first – the wind up like little potato wedges, and the spicy “bite” turns into a mild, almost sweet nutty flavor. really delicious.
By: rich on June 21, 2010
at 8:11 am