I realize that three out of the last four recipes begin with the word "roasted." And maybe my techniques are boring and basic, BUT at least I've got a system. Right?
Radishes take on a whole new flavor when roasted. Their peppery kick transforms into a mildly sweet and mellow flavor and their texture is more akin to a roasted potato, crispy on the outside with a soft inside. This makes them a delightful option for those who may not do well with potatoes, but still want that traditional eggs & potatoes breakfast vibe.
Roasted Balsamic Radishes
- 1 lb Radishes, cut into quarters
- 3 tbls Extra Virgin Olive Oil
- 1 tbls Balsamic Vinegar
- 1/2 tsp garlic powder
- 1 tsp sea salt
- Fresh cracked pepper
- 1 small handful fresh parsley, minced
Preheat oven to 425F
Arrange radishes in a single layer on rimmed baking sheet. Drizzle with olive oil and vinegar and toss to combine (use your hands. It's cool).
In a small bowl, combine sea salt and garlic powder. Sprinkle seasoning evenly on top of radishes and finish with pepper.
Roast in oven for 30 minutes, stirring once.
Remove from oven and transfer radishes to serving dish (be sure to grab all the crispy bits off the pan!) and toss with parsley.
Taste for salt and pepper!