Roasted Radishes

Radishes are made into a dynamic side when they’re roasted and tossed with a toasty, olive-y seedy crunch.

Inspiration:

It can be easy to get in a veggie rut in the fall and winter when the bounty of tomatoes, eggplant and peppers are long gone and you’re staring at piles of squash and leafy greens. But there are plenty of delicious vegetables available that may not get as much attention as their flashier friends, such as radishes. They’re crisp, mild, and wonderful when tossed in a salad or dipped in hummus, but they’re even more dynamic when they’re roasted and tossed with a toasty, olive-y seedy crunch. If you get your radishes with the greens attached, don’t toss them! They’re nice and peppery and wonderful when added to salad greens or sautéed with spinach. This veggie dish hits all the athlete-friendly marks as it is loaded with nuts + seeds as well as healthy fats.

Ingredients:

Serves 4

2 lb radishes, sliced in half lengthwise
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
2 teaspoons flax seeds
2 teaspoons sesame seeds
¼ c walnuts, roughly chopped
1 clove garlic, grated
Pinch of red chili flakes
¼ cup olive oil, divided: 1 Tbsp + 3 Tbsp
½ cup pitted kalamata olives
Salt and pepper

Instructions:

Preheat oven to 500°. Toss the radishes with 1 tablespoons of olive oil, and season with salt and pepper. Spread them on a baking sheet, cut sides down, and roast for 20 minutes until they’re sizzling and starting to brown.

Meanwhile, heat the remaining olive oil in a medium skillet over medium heat. Add the seeds and walnuts to the pan and swirl to coat everything in the oil. Beware that some of the seeds may pop and jump a little bit as they toast. Continue cooking until the seed mixture is browned and smells toasty. Remove from the heat and add the garlic, chili flakes and a pinch of salt. Stir to combine.

Remove the radishes from the oven and put them in a medium bowl. Add the seedy crunch and olives to the bowl and toss. Serve warm.

A quick note:

This recipe was originally written to use Tokyo (aka Hakurei) turnips, the little ones that look like white radishes. I could not find some so opted for radishes. If you can find Tokyo turnips and feel like trying something new - go for it!