One of my mother's favorite lunches was a radish sandwich. She just sliced up fresh radishes, spread her homemade bread with mayonnaise, sprinkled with pepper, and that was it. She loved them. I have made them as she did. I've added lettuce, cucumbers, avocado, or tomatoes. They are always delicious. Since summer is coming (honest, it is some day!) I thought I'd offer a few more recipes for those pretty, crunchy, spicy, delicious veggies!
10 or more large Radishes
Salt and pepper
Olive oil cooking spray
Preheat oven to 375 ° Slice radish thin. Line baking sheet with foil and spray with cooking spray. Arrange radishes in a single layer and lightly coat with a dusting of cooking spray and add salt and pepper to your liking. Bake for 15 minutes and turn over and bake for another 15. Let cool.
2 bunches radishes, cleaned, trimmed and cut in half lengthwise
2 1/2 tablespoons extra virgin olive oil
1/2 lemon, juiced
salt and pepper to taste
Preheat oven to 375°F.
Place all ingredients into a large mixing bowl and toss together. Season with salt and pepper.
Spread radishes onto a baking sheet and roast for 20 to 25 minutes or until radishes have crisped and browned around the edges and have become almost fork tender.
Lightly adjust seasonings and finish with lemon zest, if desired. Serve.
Butter, salted, 1 tbsp
Radishes, 2 cup slices
Dill weed, dried, 1 tbsp
Salt and coarse peper to taste
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Melt butter over medium heat. add radishes (tops cut off and trimmed - cut radishes into quarters) - 1/4 tsp salt and 1/8 tsp pepper.
Cook 14-15 minutes or until radishes are fork-tender and lightly browned.
Remove skillet from heat, toss radishes with dill and transfer to serving bowl.
Roasted Brussels Sprouts and Red Radishes
1 lb Brussels sprouts, halved
1/2 pound red radishes, halved, quartered if large
1 T olive oil
Salt and pepper
1/4 cup balsamic vinegar, reduced by at least half, until thick
Preheat oven to 400 degrees. Cut sprouts from stem, cut large ones in half, peel stem and cut into similar sized chunks. Toss in large bowl with olive oil and radishes. Space on a large roasting pan and place in top rack of the oven. If you have a convection oven turn it on, watching they don't burn as this will cut your cooking time in half. Roast until leaves are brown and crisp and heads are tender and brown. Radishes will be brown but still slightly crunchy. Remove and plate, sprinkling with balsamic reduction.