An amazing thing happened the other day on my (almost daily) trip to Whole Foods. The produce section had completely changed! We are now getting into my personal favorite season for produce. Living in NYC (and not Cali or the tropics) the late fall and winter months can be a little grim as far as produce is concerned. Don't get me wrong, I love my winter veggies but after several months even I can tire of squash, kale and yams.
Radishes are amongst my favorite spring veggie, and right now they are at their peak. Their crisp peppery taste is perfect for snacking, salads, or my new favorite- roasting! Roasting radishes is super easy to do. All you have to do is trim the tops, give them a nice rinse and then roast away. I highly suggest doing this in large batches (enough to fill a baking sheet) at a time. That way you can have them on hand all week for a quick snack, a side dish for dinner, or on top of your favorite salad!
- 2 bunches (or more) of radishes, tops removed
- 1 T coconut oil
- sea salt
- lemon juice
- Preheat oven to 450
- On a baking sheet toss radishes with coconut oil and a generous pinch of salt
- Roast radishes for 20 minutes or until slightly soft and brown at edges
- Before serving toss with a little lemon juice and additional sea salt