9:53 am - Friday, July 28 2017
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roasted-radishes

roasted radishes – so pretty!

roasted radishes - so mild & deliciousIf you follow me on Instagram, you’ve most probably seen a few photos I’ve taken Saturday mornings at our local farmers’ market.  It’s a perfect way to connect with vendors who earn their living off the land and it’s inspiration for me deciding what to make for dinner that night.  I always find something new.  Hodgepodge Farm, I love that name, is one of the farmers we buy from.  Like the name indicates, their products range from a mixed produce garden, Shetland wool and lamb, maple syrup, and more from the Van Wagner family.  Their colourful radishes caught my eye.  I asked what variety they were and was told Easter egg.  So pretty I couldn’t resist buying!

I am the first to admit I was never a fan of radishes.  I found them too bitter/peppery and with a heated wasabi taste.  However, when radishes are this fresh and tiny, they somehow don’t taste as bitter or sharp.  Roasting softens their taste and texture.

radishes (ends trimmed, rinsed, and pat dry)
sea salt
freshly ground black pepper
white balsamic vinegar

Preheat oven to 425f (220c).  In a bowl toss radishes with a splash of olive oil and season with sea salt and freshly ground black pepper.  Roast on a tray 15 to 20 minutes or until slightly softened.  Remove from oven and add a splash of white balsamic vinegar.  Serve as finger food straight from the baking tray.

The Culinary Chase’s Note:  Allow to cool slightly before serving.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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