I was pleasantly surprised after my one week vacation to New York, to harvest my first batch of watermelon radishes from my San Diego backyard garden! This beautiful vegetable is creamy white on the outside and a vibrant "purpleish" pink inside. However, their flavor is strong and spicy so i decided to roast them with sweet carrots, for a mellow flavor. The dish ended up perfect - the radishes spicy and tender with a crisp exterior and the carrots sweet and crunchy. Enjoy this recipe with any kind of radish.
- 2 bunches of radishes, cleaned and trimmed
- 2 cups chopped carrots 1
- 1/2 tablespoons olive oil
- coarse sea salt
- handful of cleaned, chopped radish greens
- 2 teaspoons fresh limes juice
Pre-heat oven to 450 degrees. Clean and cut radishes lengthwise (save some greens for later). In a medium bowl toss radishes, carrots, olive oil and salt. Spread on a sheet pan and roast for 15-20 minutes. Radishes should be tender to the touch. Put vegetables on a serving platter, toss with radish greens and lime juice.
*Image courtesy Flickr creative commons.