From purple Amethyst and white and spicy Daikon to long and tender D’Avingnon and the show-stopping pink and green Watermelon Radish, a variety of radish colors and flavors will meet you this month at the market.
Ingredients:
- 2 medium bunches of radishes
- 2 Tb olive oil
- 1 tsp dried thyme, chopped
- Salt and pepper, to taste
- 1 Tb lemon juice
Preparation:
Preheat oven to 450 degrees F.
Cut radishes into halves; cut any large radishes into quarters (goal is for all radish pieces to be the same size). In medium bowl, toss cut radishes with olive oil, thyme, salt and pepper. Spread radishes onto prepared baking sheet.
Roast in the preheated oven until tender but firm in the centers (about 15-20 minutes), tossing every 5 minutes. Drizzle with the lemon juice.
Kelly Wilson, RDN, is the former Director of Community Partners for Taste the Local Difference.