R is for Radish
Radishes are a root vegetable, which means they grow in the ground. The whole plant is edible, but most commonly it’s the red, round root that we are familiar with. Radish greens, or tops, can be cooked and eaten as a side dish. Radishes are a good source of vitamin C to help your body fight illness, and folate to prevent birth defects. They are also a great source of fiber, good for digestion and for your heart!
Radishes are a member of the cruciferous family of vegetables, which includes broccoli, cauliflower, cabbage, and kale, to name just a few. The crucifers are also known as the “mustards,” characterized by their strong, slightly bitter flavors. When paired with foods, they offer a crunchy, peppery bite that complements a salad, sandwich, or vegetable tray with dip.
You can use radishes raw or pickled in salads or sandwiches to add crunch and flavor. To quickly pickle your own radishes, just slice and add to some red wine vinegar with salt and sugar. These are especially delicious as a sandwich topper – try with chicken or tuna salad on whole grain bread for a tasty, quick lunch!
You can also cook radishes. For something different, try this recipe for roasted radishes and root vegetables. You (and your family) might be surprised by how different they taste from their fresh-from-the-garden counterparts. Adults should cut the vegetables, because most root veggies are firm and a sharp knife is required, but little ones can help to toss and put vegetable pieces on a baking pan.
- ¼ cup extra virgin olive oil
- 1 full bunch of fresh thyme or 2 tsp dried thyme
- 1pound red radishes
- 1½ pounds any combination of root vegetables (some options include: turnip, carrot, beet, onion, parsnip)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Place a very large oven-proof skillet or cast iron skillet into the oven and preheat oven to 450 degree F.
- Trim ends off each radish and cut large ones in half but leave small ones whole. Place in a medium bowl.
- Cut all other vegetables into a uniform size. Cut carrots and parsnip into thick coins, beet and turnip into similar sized pieces and place in bowl with radishes.
- Add oil, salt, pepper, and thyme to the vegetable and toss.
- Open oven door and carefully pour the vegetables into the scorching hot preheated skillet.
- Cook for 15 minutes. Turn vegetables and cook for 10-15 more minutes until cooked through and starting to brown.
- Remove from oven and serve immediately. If using fresh thyme, discard stems.