Thursday, June 14, 2012

A radical radish idea

Roasted spring root vegetables with horseradish-thyme butter. Lucy Mercer/A Cook and Her Books

Radishes must be the easiest vegetables on the planet to grow. How else to explain the weekly abundance of the peppery roots in the CSA box? I've learned to love radishes and their crunchy, peppery goodness, especially sliced into salads or as a vehicle for egg salad. 

While casting about for radical radish ideas, I thought about roasting, my favorite vegetable treatment. A little olive oil, salt and pepper, and a high heat oven can do wonders for transforming veggies. I combined radishes with its fellow friends from the spring garden - turnips, carrots and Spring Vidalia onions. A final bath in a horseradish and thyme-flavored butter sealed the deal. This is an outstanding side dish for roasted chicken or pork, or perhaps a sauteed fish fillet.

This humble recipe has acquired a following - it's a Community Pick on Food 52! Be sure to check out James Ransom's gorgeous picture of my recipe!

 Roasted spring root vegetables with horseradish-thyme butter

Serves 4

Roasted spring root vegetables:

 3 spring Vidalia onions, quartered

 12 radishes, halved (for small ones) or quartered (for large ones)

 3 turnips, peeled and diced 1"

 3 carrots, peeled and diced 1"Ask a question about this ingredient

 3 tablespoons olive oil

Salt and pepper

1. Preheat oven to 400. Combine vegetables in a large bowl and coat with olive oil, salt and pepper. Stir with spoon or toss with hands to make sure all pieces are evenly coated.

2. Spread vegetables in a single layer on a foil-lined baking sheet. Place in 400 degree oven for 45 minutes, stirring occsionlly. Vegetables will have caramelly-brown edges when ready. Toss vegetables with Horseradish-Thyme Butter and serve.

Horseradish-Thyme Butter

3 tablespoons unsalted butter

1 tablespoon prepared horseradish

1 tablespoon chopped fresh thyme

2 teaspoons sherry vinegar

1/2 teaspoon salt

1. In a small skillet over low heat, melt butter. Add prepared horseradish, thyme, sherry vinegar and salt. Use  whisk to thoroughly combine. Pour butter over warm roasted vegetables and serve.

Text and images copyright 2012, Lucy Mercer.

1 comment:

Bellwether Vance said...

Funny how I was just thinking about I've never given them much thought and given my fondness for root vegetables, I was wondering why I didn't think of radishes in the same way I thought of turnips, parsnips or rutabagas (my fffaaaavvvoooorrite!). Apparently we're on the same wavelength. I will try roasting them! THANK YOU!