Roasted Radishes with Balsamic Vinegar and Honey Recipe

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So, you won’t believe this one.  I certainly didn’t.

This is the best time of year to go grocery shopping, everything is fresh from the local farms.  Deep leafy greens, sweet corn, green beans, new potatoes, even zucchini.  All of it, and much of it selling for in season prices which roughly translates to our fridge being jam packed with all of the things I couldn’t resist buying.

We had a big garden growing up, and now that I am grown with my own family I can honestly say that I do not have a clue how my mom did it.  She worked full time at a physically demanding job, tended a garden that was easily 30 feet by 60 feet.  Raspberries, carrots, peas, beans, onions, potatoes, cucumbers, radishes and tomatoes.  Then she would can whatever could be canned and froze the rest.  Did I mention that she also sewed my clothes for a while?  Seriously, I don’t know how she did it.

I get nostalgic this time of year over those memories, I plant my own garden as much as a way to pay homage to the gardens I remember as much as I’m trying to grow a bit of fresh food for the table.  And the produce I buy in the store this time of year pretty much adheres to the same wistfulness.

Enter the humble radish, little red beauty that looks friendly enough but burns when you eat it.  We’d slice them finely for salads to lesson the effect, or eat them whole.  You definitely couldn’t eat more than a few at a time, what makes them unique can make them unpleasant.  It’s a fine line, and one that most of my family refuses to cross. If I buy radishes, I’m the only one eating them.  Which is a shame, because they are quite lovely once you “get” them.

So I bought a bunch of radishes last week, they were fresh and irresistible looking, so I brought them home.   I was randomly searching through pinterest for a new recipe and found this easy gem which I modified for the BBQ.  Apparently roasting radishes preserves the flavor but takes the bite out of them.  Who knew?

  • radishes, I used one bunch
  • butter, a few teaspoons
  • salt and pepper, to taste
  • balsamic vinegar, 1 to 2 tablespoons
  • honey, 1 to 2 tablespoons

I wrapped the whole thing in foil, using minimal amounts of vinegar and honey, and let them cook in a cooler corner of the bbq while the meat was cooking.  They went in first and all in they probably took about a half hour or so.  I treated them like I was roasting a mini potato.  Once done they just went on the plates and voila.  They had a lovely color and nobody could guess what they were.

Tracy's iPhone Portugal 2016 July 15 101

They were good in the foil, but they would be best roasted uncovered in an oven with a bit more of the vinegar and honey to crisp them up.  The next day I cut up the leftovers and fried them lightly with some leftover new potatoes that I was using up.  Delicious, they added some subtle color and flavor to the mix and were an even bigger hit.

There you have it, radishes, not just for salad anymore.

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