Pan roasted radishes

Some nights I really struggle with summoning the energy to make dinner. Can’t everyone just pour themselves a bowl of cereal and call it a night? Naturally, this feeling is nearly always a result of failing to plan a menu. Or despite the plan, forgetting to defrost the meat.

But other nights, when the plan and the defrosting come together, making a beautiful dinner on a weeknight is no trouble at all. Roast chicken from Jamie Oliver (425 degrees for an hour and 15 minutes), with herbs slipped under the skin and stuffed with garlic; rice; a quick pan sauce; leftover roasted butternut squash (I don’t even like smoked paprika or sage–except now I do!); and an easy side of pan-roasted radishes. Their bright red skins turn gently pink, and their peppery bite becomes sweet and tender.

I suspect radishes aren’t in regular rotation in most households, except occasionally sliced into a salad. I vaguely remember finding this recipe in a long-ago Martha Stewart magazine. At this point, I’m not sure if I’m following the original recipe, but here’s what I do:

Wash and trim the radishes (one bunch is just enough for two people), and slice them in half lengthwise. If the stems are nice and fresh, leave a little bit of the stem. Over medium heat, melt 2 Tbsp. butter in a skillet. Add the radishes and cook for a couple of minutes. Pour in 1/2 cup of water and cover. Let the radishes steam/roast until fork tender (check on them every 5 minutes or so to make sure they don’t burn). When tender, uncover and add salt to taste.

My 9-year-old and 6-year-old each ate one bite without gagging. Miss Six even said, “It’s fine. Kind of sweet.” A ringing endorsement from a couple of vegetable haters that should tell you that these radishes are delicious, and you should run out and try them as soon as possible.

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4 responses

    • Jessica, it’s worth a try! Just trim off the stems and see what they think of “little pink potatoes.” My kids will eat giant helpings of pasta with spinach pesto, as long as I call it “green noodles” and don’t mention the spinach.

    • Jacci, I do chicken in the crockpot all summer long. It doesn’t get the crispy skin, but it’s super moist and juicy. Just elevate the chicken a little so it isn’t stewing in its juices–I use a snake of crumpled foil. Mmmmm…chicken dinner!

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