{"id":160077,"date":"2018-04-15T10:00:29","date_gmt":"2018-04-15T14:00:29","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=160077"},"modified":"2018-04-15T10:00:29","modified_gmt":"2018-04-15T14:00:29","slug":"roasted-radishes-mellow-them-into-the-perfect-side-dish","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/04\/15\/roasted-radishes-mellow-them-into-the-perfect-side-dish\/","title":{"rendered":"Roasted radishes mellow them into the perfect side dish"},"content":{"rendered":"
\"Radishes<\/a>
Radishes carry in their little bodies a tremendous variety of vitamins and minerals, so they’re a smart addition to our five-a-day veggie eating, but the spicy flavour can keep many home cooks away. (Pixabay photo)<\/figcaption><\/figure>\n

We’re not a huge radish-eating country here in the United States, and I think that’s a mistake.<\/p>\n

Radishes carry in their little bodies a tremendous variety of vitamins and minerals, so they’re a smart addition to our five-a-day veggie eating, but the spicy flavour can keep many home cooks away.<\/p>\n

In France, I learned to love radishes as common cocktail hour snack (or \u201caperitif\u201d), eaten raw, smeared with a small glob of butter and a dash of salt. If that sounds a little crazy, I dare you to try it and tell me that the French are not the wisest radish-eating culture out there. Of course, falling in love with a veggie only when topped with creamy fatty butter isn’t exactly a recipe for healthy eating, but it did get radishes on my radar, which led me to: roasting them.<\/p>\n

If you haven’t roasted radishes before, you are in for a surprise. The sharp flavour mellows into a sweet earthiness that is completely family-friendly. In fact, my four girls have love roasted radishes since they were toddlers, owing to the gorgeous shade of pink they turn in the oven. Radishes are delicious simply tossed in a little olive oil and salt and pepper, and then roasted until tender in a hot oven – about 20 minutes at 400 F. Or, add some minced garlic and dried herbs before cooking and then a squeeze of lemon before eating.<\/p>\n

Today’s recipe tops plain roasted radishes with a quick green goddess dressing made from Greek yogurt, lemon juice, dill and parsley. Drizzle the dressing over hot radishes and serve as a side dish, or let the radishes cool to use as finger food to dip in the gorgeous herbaceous sauce.<\/p>\n

ROASTED RADISHES WITH GREEN GODDESS DRESSING<\/p>\n

Servings: 6<\/p>\n

Start to finish: 30 minutes<\/p>\n

1 pound radishes, about 15, cut in half, lengthwise<\/p>\n

2 teaspoons olive oil<\/p>\n

1\/2 teaspoon kosher salt<\/p>\n

1\/4 teaspoon black pepper<\/p>\n

Green Goddess Dressing:<\/p>\n

1\/2 cup low fat plain Greek yogurt<\/p>\n

1 tablespoon lemon juice<\/p>\n

1 teaspoon olive oil<\/p>\n

1\/4 cup chopped green onion<\/p>\n

1\/4 teaspoon minced fresh garlic (about 1\/2 a clove)<\/p>\n

1\/4 cup roughly chopped fresh parsley<\/p>\n

1 tablespoon fresh dill (or 1 teaspoon dried)<\/p>\n

1\/4 teaspoon kosher salt<\/p>\n

Preheat the oven to 400 F. Place the halved radishes, olive oil and salt and pepper in a small bowl and stir to coat. Pour the radishes onto a parchment-lined baking sheet and roast until tender, about 20 minutes (no need to flip). Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, but a few green flecks remain, about 20 seconds. (The recipe makes extra dressing.)<\/p>\n

Serve the radishes warm or room temperature with about half of the sauce — either drizzled on top, or served in a small bowl as a dip.<\/p>\n

——<\/p>\n

Nutrition information per serving: 38 calories; 19 calories from fat; 2 g fat (0 g saturated; 0 g trans fats); 1 mg cholesterol; 274 mg sodium; 4 g carbohydrate; 1 g fiber; 2 g sugar; 1 g protein.<\/p>\n","protected":false},"excerpt":{"rendered":"

We’re not a huge radish-eating country here in the United States, and I think that’s a mistake. Radishes carry in …<\/p>\n","protected":false},"author":33,"featured_media":160078,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[49713],"class_list":["post-160077","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-radish","mauthors-melissa-darabian","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/160077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=160077"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/160077\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/160078"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=160077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=160077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=160077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}