Roasted Radishes with Coriander and Honey

If you've never tried Roasted Radishes, you're in for a treat. They are mild, sweet, and utterly addicting, especially with the complimenting flavors of ground coriander and honey.

There aren't a lot of radish recipes on my site, but the few I have are well worth mentioning. Both of the recipe posts below are older and need updating, but the actual recipes themselves are delicious and worthy of making.

Roasted Radish Rolls are a fun and unique yeast dough recipe that takes advantage of the excellent flavor profile of roasted radishes I'm talking about today, and the other recipe is Compound Radish Butter with Thyme, which is my take on the classic French snack of salted radish and butter sandwiches.

Ingredient information:

• Red Radishes are typically the easiest to find in the market and the standard radishes most people grow in their gardens. They have a peppery flavor and firm texture when eaten raw.
•  Olive Oil is always the oil I reach for for roasting vegetables. It imparts a light fruity flavor and pairs nicely with the radishes. Feel free to substitute your favorite oil for this recipe.
•  Butter brings additional flavor to this party. There isn't any roasted vegetable that won't benefit from the taste of butter. I always use salted butter.
•  Ground Coriander adds brightness and freshness. To me, ground coriander has a light citrusy note that rounds out the flavors of roasted radishes.
•  Honey does just what you'd expect; it ever so slightly sweetens the radishes and plays well with the bright, citrusy coriander.
•  Nutmeg (optional if making the sauteed radish greens) is one spice I always use when cooking any leafy greens—Nutmeg's earthy, nutty flavor pairs well with any deep green vegetable.
•  Salt is necessary in ALL recipes to bring out flavor. I always use a coarse kosher salt, or you'll notice in the video that I used a pink Himalayan salt.

Kitchen tools and equipment needed:

• rimmed baking sheet
• aluminum foil (optional) or parchment paper
• olive oil spray
• large mixing bowl
• chef's knife
• cutting board
• colander (for washing the radishes)
• salad spinner (optional, if sautéing the leaves)
• large skillet (optional, if sautéing the leaves)
• measuring spoons
• slotted spatula or wooden spoon
• nutmeg grater (optional, if sautéing the leaves)

What I wrote about this recipe in 2011

When we planted our raised bed garden, the thing I was most excited about was being able to have a seasonal abundance of our favorite veggies to do with as we pleased.

The first harvest we got yesterday was a bunch of radishes. I brought them inside, washed them, and then tasted one. Oh Boy! This was unlike any radish I ever remember.

My mouth was shocked by how tremendously sharp, bitter, and peppery a freshly picked radish could be. Even my eyes started to water. 

I don't recall radishes ever packing that sort of punch before. 

I started to wonder what in the world I was going to do with this bunch of firecrackers sitting on my kitchen counter. 

I seriously doubted anybody would be brave enough to eat them raw and that these would surely overpower anything and everything else.

I was a little stumped.

Then, I was chatting with a Twitter friend of mine, Winnie Abramson, of Healthy Green Kitchen, when she asked if I'd ever tried cooking radishes. 

Why no, as a matter of fact, I hadn't.

 She mentioned that she loves to add radishes to stir-fry recipes. 

Wow! I'd never even considered cooking them before. 

That got me thinking...

Roasted radishes rule!

As of the past few years, one of my favorite ways to cook vegetables has been to roast them at high temperatures in the oven.

Little did I think I'd actually be doing this with radishes. But can I tell you something? It works, and they're so yummy!

What does a roasted radish taste like?

They're soft and slightly sweet with a mild nutty flavor that you wouldn't typically expect from a radish. When roasted, their peppery flavor isn't intense or harsh. The mellow flavor is perfect on its own or when added to salads for a little something unexpected.

Are the leaves of red radishes edible?

Yes, and they're an excellent source of fiber. It is also suggested that the nutrients in the leaves could also help with memory function.

How to sauté fresh radish leaves:

Thoroughly wash, dry, and chop fresh radish leaves. Add the prepared radish leaves to a large skillet over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Add a pinch of salt, pepper, and freshly grated nutmeg. Stir. Cover and cook for 3-4 minutes. Remove cover, stir, taste, and adjust seasonings as needed. Serve with toasted radishes.

What are the health benefits of radishes?

There are many.

Radishes may help rid the liver of harmful toxins. They also have antifungal properties, which can stop the growth of fungi that cause infections in the body.

How to make Roasted Radishes with Coriander and Honey along with the sauteed radish leaves:

Are the radish leaves necessary for this recipe?

No, not at all. But, if you're looking for a way to utilize almost the entire plant from root to tip, sautéing the radish greens and serving them along with the roasted radishes (pictured) is the way to go!

What is coriander?

Coriander are the seeds from a cilantro plant. Coriander can be used whole, in seed form, or ground into a powder. Coriander has a bright, fresh flavor.

How long will radishes keep in the refrigerator?

Sadly, the radish leaves will only last a day or two in the refrigerator before they wilt and become unusable.

To store the leaves:

1. Remove the leaves from the radishes and wash them thoroughly, discarding any wilted or damaged leaves.
2. Dry the leaves well and wrap them in paper towels.
3. Store the wrapped radish leaves in a zip-top bag in the refrigerator's crisper drawer along with the date, and use them within one to two days.

Radishes can be stored in the refrigerator for 5-7 days when immersed in water in a covered glass jar or glass container. Every 2-3 days, drain the old water from the jar and replenish it with clean, fresh water.

More seasonal spring vegetable recipes for you:

Asparagus with Breadcrumbs is delicious fresh asparagus made even tastier when covered with the beautiful texture of breadcrumbs lightly flavored with onion and lemon.

Creamy Mushrooms and Spinach can be served as a side dish, a healthy and hearty vegetarian main course, or as a sauce to spoon over a baked potato, noodles, or steak. It only takes about 15 minutes to make, so it's perfect whenever you want to dress up a dinner plate with something extra special!

This Healthy Broccoli Salad with sweet and sour dressing is just what the title suggests. Sweet, sour, healthy, and utterly delicious!

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