Best Roasted Radishes And Greens Recipes

ROASTED RADISHES WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 350°F.
• Wash radishes, removes roots and remove stems. Blot dry with paper towel. If radishes are big, cut them in half.
• In large bowl, combine olive oil, balsamic vinegar and salt. Whisk ingredients together. Toss in radishes and greens until everything is coated evenly with oil.Spread out radishes and greens on roasting pan or baking dish.
• Bake for about 10 minutes or until the greens are crispy. Remove the greens (set greens aside for final serving) and continue roasting the radishes for about another 5-8 minutes or until tender.Serve the roasted radishes warm with their greens.

ROASTED RADISHES AND GREENS

Steps:

• Heat oven to 375 degrees.
• Separate radishes and their greens and arrange on 2 rimmed baking sheets. Drizzle each with olive oil and season with salt and pepper. Toss to combine.
• Bake, until radishes are tender and caramelized and greens are crisp, 15 to 20 minutes. Let cool.

ROASTED RADISHES WITH RADISH GREENS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut greens from radishes. Rinse and soak greens until all grit is removed and the water is clear; set aside to dry. Rinse and dry radishes; cut in half.
• Stir butter, 1 teaspoon garlic, salt, and pepper together in a medium bowl. Add radishes and toss to coat. Arrange radishes, cut-sides down, on a baking sheet.
• Roast in the preheated oven until radishes are soft enough to easily cut through with a fork, 15 to 20 minutes.
• While radishes are roasting, heat olive oil in a large skillet over low heat. Sauté onion in hot oil until almost soft, about 5 minutes. Add greens and remaining 1 teaspoon garlic. Sauté until greens are wilted, 5 to 8 minutes.
• Divide sautéed greens and onions among serving plates and top with roasted radishes.

ROASTED RADISHES

Steps:

• Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.

ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS

Steps:

• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

OVEN-ROASTED RADISHES

Steps:

• Preheat oven to 400 degrees. Separate greens from radishes; wash both well. Slice radishes in half; toss with 1 tablespoon each oil and vinegar. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, cut-side down. Roast until tender and golden, 25 to 30 minutes.
• Meanwhile, heat remaining oil and vinegar and the garlic in a medium skillet over mediumhigh heat. Cook radish greens, tossing, just until wilted, about 1 minute. Season with salt and pepper. Serve with radishes.