So … I tried something new for dinner today. Over the weekend, I’d made Italian beef in the crock pot. (It’s a simple hunk of beef—I had a chuck roast—and some bell pepper slices seasoned with a TON of Italian seasoning.)
Since I’m not eating bread, a sandwich is out. That left me with the problem of what else to have with the beef.
Rice? Not that, either. Sure, I could have made a batch of cauliflower rice, but I still haven’t checked whether my Cuisinart blade is one of the ones under recall. Besides, I didn’t feel like it.
Enter tonight’s new find: roasted radishes.
I decided to pick up a bunch of radishes at the grocery store Sunday after reading online that roasted radishes tasted like potatoes. Still, I was skeptical. I put raw radishes on my salads only rarely, because I’m not fond of the peppery bite.
Setting aside my doubts, I halved the radishes and threw them in a baking dish. I added some quartered whole mushrooms thisclose to going bad. Then I tossed them in a tablespoon of EVOO and seasoned with sea salt and fresh-ground black pepper and roasted them in the oven while I finished breakfast and showered.
I packed up the radishes in one container and three ounces of Italian beef in a separate one. Even when I popped the lid to reheat dinner, I was leery. The radishes didn’t LOOK anything like potatoes. How could they possibly taste like them?
But Leanne at Healthful Pursuit has been talking them up for a while now. Her website features more than one recipe for roasted radishes:
Roasted radishes with chives, thyme and rosemary
Roasted radishes with fresh herbs
I love Leanne—and her podcast, “The Keto Diet Podcast”—so I set aside my doubts and speared one with my plastic fork.
Surprise! It was delicious!
I’m still not sure it tastes exactly like a potato, but it tasted great in its own right. I’ll definitely be making another batch of roasted radishes—maybe soon. After all, I still have lots of leftover Italian beef.
3 thoughts on “Skeptical of roasted radishes no more”
I don’t think I ever would have thought of roasting radishes. Wonder if I could get any of this group to try it. (Our food processor is part of the recall. I still haven’t done anything about that.)
If yours is, mine probably is too, since we got them at the same time.
Maybe if you don’t tell them what they’re eating before they try it … Although the radishes do still retain that pink color from the skin. I wouldn’t want to try peeling them. You’d be in the kitchen all day!