My love affair with radishes began when I was six years old and pulled my first baby radish from our city prairie garden. The green leaves popped early, their tiny tips of red tinge bursting warm though the hard dirt. I tugged at the leafy stem. Once out, it looked like a tiny red carrot.
Full of bravado bold for a six year old… I swished the red mini-root in a bucket to wash off the dirt and ate it on my brother’s dare… including the worm-like root hair! Of which he made me well aware.
Crispy, spicy, watery, hot and crunchy Crudité.
Radishes, a nutritious root vegetable, have played many supporting roles—
from the 40’s Victory Garden as a sliced filler in home grown salads, the 50’s radish rose garnish, Craig’s French Breakfast radishes, and Winter’s exotic peppery Black Radish, new again, at the Green City Farmers Market.
Bulbous red Globe Radish is the star in this Roasted Radish Medley. Its sharp pungent flavor transformed in roasting to a sweet, succulent and mellow flavor— still full of nutrients and retaining its bright red outer skin color. And sooo low in calories…scoop them up!
Roasted Radish and Shrimp Medley
1 pound of red Globe radishes, trimmed and quartered, reserve greens
1 pound red potatoes cut into cubes the size of radish quarters
9 large shrimp, cooked, deveined and shelled, cut into ⅓’s
8 scallions discard tough greens, slice whites into small pieces, about ½ cup
5 tablespoons extra virgin Olive oil
⅓ cup while Balsamic vinegar
2 tablespoons fresh flat leaf parsley, chopped
2 tablespoons fresh basil leaves, thinly sliced
2 teaspoons Kosher Salt
Freshly ground black pepper to taste
Preheat oven 425˚F. Place large baking sheet inside.
Remove and save radish greens as they rob nutrients of the roots. Sort through greens discard wilted and yellow greens. Wash good greens in cold water several times to rid them of sand and grit. Set aside.
Wash radishes and potatoes, do not soak— for they get waterlogged. Pat dry. Cut.
In a large bowl, mix radishes, potatoes, 2 tablespoons of oil, 1 teaspoon of salt and pepper, toss to coat. Spread on hot baking sheet.
Roast potatoes and radishes 25 minutes, open oven halfway through roasting, about 10 minutes, and turn— to brown all sides and let the steam out. Roast until golden.
Stir radish greens into roasted potatoes and radishes and return to oven, roast 5 minutes more.
While radishes and potatoes roast prepare shrimp and vinaigrette.
Vinaigrette: 3 tablespoons olive oil, Balsamic vinegar, whisk with 1 teaspoon salt and pepper.
Add scallions and parsley.
Transfer roasted radishes and potatoes into large bowl. Add shrimp. Drizzle in vinaigrette.
Toss gently to meld flavors, let sit for 5 minutes. Add basil, toss gently and serve.