Post by Loupy on Oct 14, 2017 23:25:44 GMT -7
Dill Roasted Radishes
From: Christie @ www.akitchenhoorsadventures.com/dill-roasted-radishes-easterrecipes/
Roasting radishes changes their flavor completely! If you haven't roasted radishes, then try these Dill Roasted Radishes for a different side dish. I have never known a single ingredient to change so much from raw to roasted to leftovers. It just blows my mind. They’re bright red the day you cook them, but if you give them a day or two before you photograph them they’re not as red. It was interesting to me to see the color fade. However, the flavor doesn’t fade. It does change slightly; they’re even more mellow if that’s even possible. For those that don’t like radishes because they’re spicy, when you roast them they’re not. They are totally mellow and have amazing flavor. You can still taste the radish, but it’s not as sharp and has not bite like some radishes can have.
Ingredients:
1 pound radishes, trilled and cleaned
1 tablespoon extra virgin olive oil
2 tablespoons chopped dill
2 teaspoons kosher salt
1 teaspoon black pepper
Instructions:
Preheat oven to 425.
Toss the radishes with the olive oil, dill, salt and pepper.
Spread out on a baking sheet coated with aluminum foil coated with cooking spray.
Bake at 425 for 15 to 20 minutes or until the radishes are crisp tender.
Cool slightly before serving.
From: Christie @ www.akitchenhoorsadventures.com/dill-roasted-radishes-easterrecipes/
Roasting radishes changes their flavor completely! If you haven't roasted radishes, then try these Dill Roasted Radishes for a different side dish. I have never known a single ingredient to change so much from raw to roasted to leftovers. It just blows my mind. They’re bright red the day you cook them, but if you give them a day or two before you photograph them they’re not as red. It was interesting to me to see the color fade. However, the flavor doesn’t fade. It does change slightly; they’re even more mellow if that’s even possible. For those that don’t like radishes because they’re spicy, when you roast them they’re not. They are totally mellow and have amazing flavor. You can still taste the radish, but it’s not as sharp and has not bite like some radishes can have.
Ingredients:
1 pound radishes, trilled and cleaned
1 tablespoon extra virgin olive oil
2 tablespoons chopped dill
2 teaspoons kosher salt
1 teaspoon black pepper
Instructions:
Preheat oven to 425.
Toss the radishes with the olive oil, dill, salt and pepper.
Spread out on a baking sheet coated with aluminum foil coated with cooking spray.
Bake at 425 for 15 to 20 minutes or until the radishes are crisp tender.
Cool slightly before serving.
