Yes, I do realize that radishes are not herbs, but thank goodness bloggers can write about any herb, plant, veggie, or flower, because I thought it would be fun to share this interesting recipe for Weekend Herb Blogging. I don't mean interesting like "Hmm, interesting." I mean interesting like, "Wow, this tastes great!" This was the first time I'd tried cooking radishes and I really liked them. I found the recipe in Vegetables Every Day, a cookbook I've been consistently pleased with every time I've used it. The recipe just called for radishes without specifying a type, but since I had those lovely white radishes, I used a mixture of red and white to make this look a little more colorful. And colorful it was, with a the crimson color of the red radishes seeming to melt into the entire radish as they cooked.
The radish is an edible root, grown all over the world. It's a favorite of home gardeners, and is considered particularly easy to grow because the seeds sprout within days and the plant grows to maturity very quickly. Radishes are low in calories, and rich in ascorbic acid, folic acid, and potassium. In Asia, radishes are often made into pickles, or Korean Hot Radish, a dish similar to Kimchi. I do grow radishes in my garden most years, but both these radishes were part of my Farmer's Market haul.
Radishes are cut up, tossed with peanut oil, and roasted in a 425 F oven for 20-25 minutes. I peeled the white icicle radishes, but just cut the ends off the red ones and cut them up.
After they're tender and starting to brown, the radishes are tossed with some soy sauce and green onions, then put back in the oven for five more minutes.
Roasted Radishes with Soy Sauce and Toasted Sesame Seed
(Makes 3-4 servings, recipe only slightly adapted from Vegetables Every Day by Jack Bishop.)
20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white)
1 1/2 T roasted peanut oil
1-2 T soy sauce (I used about 1 1/2 T)
2 green onions (scallions) sliced thin
1 T sesame seeds, toasted in a dry pan
Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices.
Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.
During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.
South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet. For any phase, this would taste great with Soy-Grilled Mahi Mahi with Korean Dipping Sauce or Grilled Ginger Soy Pork Chops and Grilled Asparagus with Parmesan.
More Tasty Ideas with Radishes:
(Recipes from other blogs may or may not be South Beach Friendly, check ingredients.)
Crunchy Chopped Salad with Gorgonzola and Radishes
Asian Snow Pea Salad with Radishes and Edamame
Cilantro-Lover's Leftover Chicken Salad
Radish and Cucumber Salad with Peppers and Thai Basil
Broccoli and Radish Salad with Gorgonzola
Creamed Radishes with Pimenton from A Veggie Venture
Radish Masala Prathas and Radish Chutney from Aroma
Daikon Radish Cake (Dim Sum) From Yohana's Culinary Journey
Radish Pickles from Tea and Cookies