Yes, I said Radish Heaven. This simple recipe will turn any radish hater into someone who waits for the farmers market to open so they can be the first to get the pick of the radishes.
I’m back selling my stuff at the farmers markets in Atlanta, and right next to me was a farmers named Garret, a righteous dude with the right stuff: radishes. Today he had Chinese scarlet and watermelon radishes. I took $6 worth of those and headed home to see what I could do with them.
Radishes are perfect for the winter because they help prevent viral infections, and they also help with digestion. Radishes are used in Ayurvedic healing to rid the body of toxins and free radicals…important for those preventing cancer.
These are good enough reasons alone, but as good as this recipe tastes, you won’t really need reasons to find to make eating them worth it. I might get called out because a raw recipe would be healthier….yes, but sometimes you need the warmth of roasted root veggies in the winter ❤
While I love the taste of raw radish, I was in the mood for something hot. Here’s what I came up with:
Roasted Balsamic Glazed Radish
- 2 cups of diced assorted radish…any variety will do
- 2 medium onions cut into 1 inch sections
- 1/4 cup coarsely chopped walnuts
- 1/4 cup dried tart cherries (or cranberries, but the Montmorency Cherries really rock)
for the glaze:
- 1/4 cup organic extra virgin olive oil
- 2 tablespoons balsamic vinegar (if you want the best, get Rao’s…it’s pretty amazing)
- 1 teaspoon finely chopped rosemary
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon maple syrup (or sweetener of choice)
- 2 cloves crushed garlic
- 1 tablespoon fresh orange juice (fresh…not from a carton)
- 1/2 tablespoon warm water
Combine the radish, onion, walnuts, and cherries in a large bowl. Mix glaze ingredients well and toss well with radish mix.
Spread on a parchment paper lined cooking sheet and bake in a pre-heated 400 degree oven for 45-50 minutes stirring once or twice while cooking.
You can really play around with this recipe. I think this glaze would be great with Brussels Sprouts, or beets, or carrots as well. Get creative! Eastern practices encourages eating seasonally. Because radishes can be grown in the warmer and the cooler months, you’re never wrong to eat them!
Another winter veggies is the ever-so-hip kale. Here’s a bit of info and a great recipe for kale chips.
Go out and see what your winter farmers markets have for you! You can click here to find a farmers market in your area. You might be surprised to see how many are right in your neighborhood.
Supporting local foods means good things for everyone!