I’ve been curious about roasting radishes, and noticing a little traffic coming to LRR via radish recipe searches, thought some experimentation might be in order. Since I had luck broiling chickpeas (and having just soaked/cooked some the day before), I thought it would be interesting to throw some radishes on the cookie sheet as well. [...]]]>

I’ve been curious about roasting radishes, and noticing a little traffic coming to LRR via radish recipe searches, thought some experimentation might be in order. Since I had luck broiling chickpeas (and having just soaked/cooked some the day before), I thought it would be interesting to throw some radishes on the cookie sheet as well. I also added some cauliflower.

Ingredients:

1 9 oz bunch radishes
1/4 head cauliflower
chick peas – about a cup
olive oil
salt
garlic powder
juice of half a lemon

Directions:

Prep a cookie sheet with cooking spray. Trim ends of radishes, scrub and quarter.  Toss with a quarter teaspoon olive oil. Place on cookie sheet. Cut cauliflower into florets, toss with a quarter teaspoon olive oil and add to cookie sheet. Toss chickpeas with minimal olive oil and add to cookie sheet as well. Broil for 10 minutes, stirring midway through. Lightly salt and combine in a bowl. Toss with garlic powder and lemon juice.

Lunch!

Note: I also wanted to experiment with roasting some in the toaster oven, found this recipe on Recipezaar, and started off another bunch, prepped much the same way as above (minimal oil, cooking spray on aluminum foil). But then…I got sort of curious about what they would taste like really browned (how I like my other roasted vegetables – potatoes, onions, etc.).  So I cooked them at 400 for 25 minutes then broiled until brown – about another 5 minutes. I have to say I preferred the batch above, which had minimal browing. Somehow the nutty roasted flavor competed with the simple sweetness of the non-browned batch (or how they probably turn out if I’d followed Recipezaar’s idea to the letter!)