Place the radishes, garlic, butter, and ice cube on a double
layer of aluminum foil large enough to wrap contents. Season with
salt and pepper. Tightly seal foil around contents.
Place foil packet on the grill, and cook 20 minutes, or until
radishes are tender
Roasted Radishes with Balsamic Vinegar Recipe
One bunch of radishes with tops (about 10 radishes)
2 Tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt or kosher salt
black pepper to taste
Preheat oven to 350 degrees.
Wash radishes, removes roots and remove stems. Blot dry with paper
towel. If radishes are big, cut them in half.
In large bowl, combine olive oil, balsamic vinegar and salt. Whisk
ingredients together. Toss in radishes and greens until everything is coated
evenly with oil.
Spread out radishes and greens on roasting pan or baking dish. Bake
in oven for about 10 minutes or until the greens are crispy. Remove the
greens and continue roasting the radishes for about another 5 minutes or
until tender.
Roasted Radishes with Soy Sauce and Toasted Sesame Seed
20 medium radishes, trimmed and cut into fourths (use all red, or a mixture
of red and white)
1 1/2 T roasted peanut oil
1-2 T soy sauce
2 green onions sliced thin
1 T sesame seeds, toasted
Preheat oven to 425 F.
Wash radishes, trim ends, peel if needed, and cut
into same size pieces.
I cut the white icicle radishes into diagonal pieces,
and the red ones into half or fourths, depending on how big they were.
Cut green onions into thin slices.
Toss radishes with peanut oil, then roast about 20 minutes, stirring one
or two times. When radishes are tender and starting to brown, remove from
oven, toss with soy sauce to coat and mix in green onion slices. Put back
in oven and roast about 5 minutes more.
During final five minutes roasting time, put the sesame seed in a dry
pan and toast over hot stove for about 2 minutes, or until starting to
brown. Remove radishes from oven, place in serving bowl and sprinkle with
toasted sesame seeds. Serve hot.
