I planted radishes in my garden this Spring and had great success. I harvested about 50 radishes, some as big as potatoes! Although I really love fresh, sliced, raw radishes on my salads, I grew tired of them after a few days so I decided to come up with a new recipe to make use of these beautiful root vegetables - roasted radishes with onions, garlic, and parsley. They come out delishishly different like potatoes or rutabagas with a savory, spicy kick! They can be enjoyed hot as a side dish or chilled over a salad. This recipe makes about 6 servings and takes about 1 hour to prepare and cook.
Ingredients:
24-30 fresh radishes
1/2 small Vidalia onion chopped
2 cloves of fresh pressed garlic
2 tsp dried parsley flakes
1/2 tsp salt
2 Tbsp olive oil
Directions:
First, pull off or chop off the green tops and put radishes in a colander.
Wash radishes well in the sink to remove any remaining dirt ( I like to use a soft vegetable brush).
Slice off the top and root of each radish and cut into quarters, and again in halves if the radish is large (to create approximately 1/2 inch bite sized pieces). Put all of the sliced radishes into a large mixing bowl.
Chop onion into pieces approximately the same size as the radishes and add to the mixing bowl with the radishes.
Peel 2-3 garlic cloves, put them into a garlic press, and squeeze out the garlic into the mixing bowl with the radishes and onions.
Pour 2 Tbsp of olive oil over the radishes.
Sprinkle 2 tsp of dried parsley flakes over the radishes.
Sprinkle 1/2 tsp of salt over the radishes.
Use your hands or a large spoon to thoroughly mix all ingredients well.
Pour radish mixture into a large glass baking dish (13” x 9” size works well) or baking sheet lined with parchment paper.
Bake at 350 degrees for 30 minutes, then remove and stir to turn over radishes, and return to oven for another 20-30 minutes or until slightly browned.