Another roasted vegetable recipe? Why yes! Every week in the month of November, I will be featuring a new “Food That Heals” post, while also sharing a recipe of my own. As for today’s, in the past couple of months, my family and I got slammed with bundles and bundles of black radishes from our local CSA. While we thoroughly enjoy them shredded or chopped in salads, I wanted to come up with a different way to enjoy the tasty root vegetable. Apparently, radishes are one of the easiest vegetable to grow, as they flourish in most all types of climates. This would make sense of why they are so abundant here in New England. There are a wide variety of radishes that you may see in stores, including the Easter egg radish, daikon radish, early scarlet globe, and many others. Yet don’t be too confused, as the taste of a quite similar across the entire spectrum of options. Much like turnips, I find that individuals either love or hate radishes. Unlike their winter counterparts of squash and sweet potatoes, radishes are not sweet, nor are they anywhere near full of the same carb content. Therefore, I find one must have the right mindset and tastebuds when eating radishes. You cannot expect a sweet roasted vegetable, as the slight bite will completely turn you off from the idea of ever eating a radish again. Yet if you can appreciate them for what they are, you are sure to enjoy radishes. While my tastebuds are quite accustomed to eating no form of sugar, my family is not quite to this extreme. Therefore, I chose to roast the radishes until crispy and brown around the edges. This is our favorite way to enjoy vegetables, as the slight char makes anything taste better. By coating them in bacon fat before cooking, the radishes obtain a slightly smokey taste, which add to their depth of flavor, making them even more appetizing. I would also suggest that they would be fantastic roasted in Tinstar Food’s ghee. Overall, this recipe is perfect for those who have to limit their carb intake, yet love enjoying roasted vegetables.
Fresh Chive and Bacon Fat Roasted Black Radishes
- 1 lb black radishes
- 1/4 cup bacon fat
- 1/2 tsp sea salt
- 1/4 cup chopped chives (packed)
- Preheat oven to 425 degrees.
- Rinse, dry, and cut radishes into 1/8ths to get like-size chunks, placing them in a roasting dish.
- In a small sauce pan, melt the bacon fat, and once melted, stir in chopped chives and sea salt.
- Pour the bacon fat mixture over the prepared radishes and mix together until they are evenly coated.
- Place the roasting dish in the oven and allow the radishes to roast until tender and crispy around the edges, 35-45 minutes.
1 Timothy 2:1-2 “I urge, then, first of all, that petitions, prayers, intercession and thanksgiving be made for all people— for kings and all those in authority, that we may live peaceful and quiet lives in all godliness and holiness”
[…] served on salads, yet what makes them limited to being raw and only raw? As previously seen in my Bacon Fat & Chive Roasted Black Radishes, I love sticking radishes in the oven. For me, they are the equivalent of roasted sweet potatoes or […]
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