The Whole Radish
2-4 Servings
Total time: 25-35 min
Adapted from Love & Lemons
A zero-waste recipe that honors every part of the radish. The roots are roasted until crisp-tender and sweet, the greens quickly sautéed until just wilted and bright. One bunch, two preparations, one beautiful plate.
Ingredients
12 medium red radishes with greens attached
3-4 tbsp extra-virgin olive oil or butter, divided
2-3 tbsp fresh lemon juice or vinegar of choice
1 tsp sea salt
Freshly ground black pepper
Optional*
2 cloves of garlic or 1 tsp garlic powder
1 small onion or a shallot
1/2-1 cup fresh herbs like - parsley, mint, basil, oregano
¼ cup pumpkin seeds, hemp hearts, pine nuts
Shaved parmesan to taste
Instructions
Prep the radishes: Clip the greens from the 12 medium red radishes with greens attached, separating roots from tops. Set the greens aside. Wash and dry both well. Halve the radish roots.
Preheat oven: Preheat the oven to 450°F.
Roast the radishes: Place the halved radish roots in a roasting dish or on a parchment-lined baking sheet. Drizzle with 2 tablespoons extra-virgin olive oil or butter, divided and season with a pinch each of sea salt and freshly ground black pepper. Toss to coat and arrange cut-side down. Roast 10–15 minutes until the edges are golden and the radishes are crisp-tender. (For softer radishes, roast up to 25 minutes.)
Sauté the greens: When the radishes are nearly done so everything hits the plate hot. Heat the remaining 1 tablespoon extra-virgin olive oil/butter, divided in a small skillet over medium heat. Add the optional onions and or garlic cook for 1-2 minuets. Then add radish greens and chopped herbs of choice to cook, tossing, until just wilted, about 1-2 minuets. Remove from heat and season with 1 tablespoon of the 2 tablespoons fresh lemon juice or vinegar and pinches of sea salt and freshly ground black pepper.
Finish & serve: Squeeze the remaining 1 tablespoon fresh lemon juice or vinegar over the hot roasted radishes. Plate the sautéed greens and top them with roasted radishes and optional seeds, nuts or cheese.
Notes
Clip the greens from the radishes as soon as you get them home — the leaves pull moisture from the roots if left attached, and neither will stay fresh as long. Store the greens in a plastic or glass to help them last 4-7 days in the fridge.
