Roasted Radishes with Radish Greens
Description
Celebrate garden-fresh radish greens along with the roots—roast the roots to bring out their sweet flavor and serve them atop the flavorful greens sautéed with onion and garlic.
Ingredients
•
2 pounds radishes with greens attached
•
2 tablespoons unsalted butter, melted
•
2 teaspoons minced garlic, divided
•
1 teaspoon sea salt
•
1/2 teaspoon ground white pepper
•
1 teaspoon olive oil
•
1 small red onion, julienned
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Cut greens from radishes. Rinse and soak greens until all grit is removed and the water is clear; set aside to dry. Rinse and dry radishes; cut in half.
3
Stir butter, 1 teaspoon garlic, salt, and pepper together in a medium bowl. Add radishes and toss to coat. Arrange radishes, cut-sides down, on a baking sheet.
4
Roast in the preheated oven until radishes are soft enough to easily cut through with a fork, 15 to 20 minutes.
5
While radishes are roasting, heat olive oil in a large skillet over low heat. Sauté onion in hot oil until almost soft, about 5 minutes. Add greens and remaining 1 teaspoon garlic. Sauté until greens are wilted, 5 to 8 minutes.
6
Divide sautéed greens and onions among serving plates and top with roasted radishes.