I love radishes! So much so that they are the inspiration for my blog (mooli = radish in Urdu). In addition to being delicious, radishes are full of fiber and antioxidant vitamin C, along with other vitamins and nutrients, including compounds called glucosinolates, which are being studied by researchers for their role in reduction of the risk of certain cancers. Radishes are hardy and easy to grow and while their peak season is in spring, varieties are available year-round. Right now, the colors are many and so beautiful.
I have eaten radishes mostly raw or added to stews. Thinly sliced and layered on thick buttered bread (or a spread of cottage cheese or strained yogurt instead of butter) and sprinkled with sea salt and pepper, they are delicious. Roasting them with garlic and in butter is new to me. I think it may be my favorite preparation yet! The garlic and butter add depth and roasting mellows the peppery zing and brings out their sweetness. I have used salted butter because I like to limit adding salt later. However, for a dish like this, a sprinkle of sea salt at the end is necessary and enhances the flavor greatly. Ghee instead of butter will be yummy too! I have used purple and black radishes. The black ones are firmer and purple ones have a mellow, melting bite. Saving the radish greens to sprinkle over at the end, makes this is a unique and tasty (and low-carb!) side dish or addition to salads.
- 2-3 large radishes, cut in bite-sized pieces
- 1 head of garlic, broken up into cloves
- 2 tbsp. good quality butter (I used a local, churned one. Can also use Ghee)
- Sea salt
- Preheat oven to 400 degrees Fahrenheit
- Melt butter in a skillet
- Arrange the radishes bites in an oven-proof dish and drizzle with butter. Toss.
- Sprinkle generously with pepper
- Roast for 20-25 minutes or until the edges develop nice brown bits.
- Squeeze out the garlic from the skins and mix in.
- Sprinkle with sea salt and radish greens and the dish is ready to serve.