Roasted Radishes & Root Vegetables

[Kathy]

Roasted Radishes and Root Vegetables
This recipe comes to us from the Radish Council. While being a very nutritious side dish, it is almost fat free! Follow this link to learn more about radishes and for more great radish recipes!

Ingredients:

3 medium sweet potatoes, peeled and cut into 2" chunks, about 3 cups
4 medium parsnips, peeled and cut into 2", about 2 cups
2 medium red onions, peeled and quartered
12 oz. radishes
1 whole head of garlic, cut in half lengthwise
3 tablespoons olive oil
1/2 tsp. black pepper
1 T or 1 tsp. dried thyme

Directions:

Preheat oven to 450°F.

In a large bowl put potatoes, parsnips, onions, radishes and garlic.
Toss with olive oil, salt and pepper.
Arrange vegetable in a single layer in a 15 1/2" x 10 1/2" roasting pan.
Bake until vegetables are tender and golden, stirring occasionally, about 45 minutes.
Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme springs if desired.

[momo]

Most veggies, especially carrots, become sweet when roasted. Yummy!

I have to admit it never ocurred to me to roast a radish. I'll have to try it when our next bunch of killer radishes comes in.

[bobclark]

I put radishes in the turnip thinnings to add to the greens before the turnips begin to form

[dlangland]

bobclark said:

I put radishes in the turnip thinnings to add to the greens before the turnips begin to form

That is an interesting idea, Bob. Even the yrs. I market garden, I never plant an entire exclusive row of radishes. I sprinkle my radish seed in amongst my rows of carrots. They mature more quickly and help break up the soil so my carrots come up faster, then I harvest them, which creates a perfect carrot spacing so I never have to thin them. And, I like to remember to plant a fall crop also in the same manner. Deb