Roast Radish Recipe and A Great Blog..

roasted radish
I found this gorgeous recipe for you from a lovely blog, have a look. It uses red and white radish which we have this week and they’re great for this time of year as they’re full of vitamin c right at around the time when our immune systems could do with some extra as the temperatures drop.
Roasted Radishes with Soy Sauce and Toasted Sesame Seed
From the blog Kalyn’s Kitchen –
(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.

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