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The spicy, peppery radish is a root vegetable, but is less starchy than many other root veggies, like potatoes and parsnips. It is part of the cruciferous vegetable family, related to turnips, cabbage, and broccoli. The radish seems to have been one of the first European crops introduced to the Americas. You can enjoy its zingy crunch raw on a salad, or cook as you would a potato for milder flavor. Radishes are low in calories, provide some fiber and are a good source of vitamin C which makes it excellent sliced raw into salads (and it makes them look a lot prettier, too!).
- Roasted: Trim and halve radishes, toss them with a little olive oil and salt, and roast in a hot oven (400 to 450 degrees F) for 45 minutes, or until golden and crisp.
- Sautéed: If you love breakfast potatoes or hash, try substituting halved or quartered radishes for the potatoes. Saute them with oil, butter, or a little bacon grease and seasonings.
- Poached: Boil or steam halved or quartered radishes until they are tender.
- In stews and soups: Substitute radishes for potatoes, turnips, or rutabaga in any slow cooker or pressure cooker recipes for stews or soups.
- 2 small bunches radishes (about 16 to 18 small radishes)
- 1 tablespoon olive oil
- 1 garlic clove
- ¼ teaspoon kosher salt
- Fresh ground pepper
- 1 teaspoon fresh lemon juice (optional)
- Preheat the oven to 450 degrees.
- Wash the radishes and trim off the greens, saving a few leaves for a garnish.
- Cut the radishes lengthwise. Toss them in a bowl with the olive oil, finely grated garlic clove, kosher salt and pepper.
- Line a baking sheet with parchment paper. Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest point (exact time depends on the size of the radishes).
- If desired, toss with lemon juice (we liked it both ways, so it’s not required). Very finely chop about 1 radish leaf into a garnish, and sprinkle over the top. Serve warm. Enjoy!
Nutritional and Health Benefits
Radishes are not well-studied for conventional medicinal use. Most studies have been done on animals, not humans. Even so, radishes have been used as a folk remedy for centuries. They are used in Ayurveda and Traditional Chinese Medicine to treat many conditions such as fever, sore throat, bile disorders, and inflammation.
Radishes are very low in carbs, which makes them a great choice for people monitoring their carbohydrate or sugar intake.
Radishes lack starch, which is an easily digestible form of carbohydrate that quickly breaks down into simple sugars. The carbs in radishes are half simple sugars (glucose and fructose) and half fiber. The vegetables have few calories and a low glycemic index level, but they’re rich in several vitamins and minerals.
What else you can do with Radish
Most people are used to having a few raw slices of radish on a salad or even having raw fancy French radishes served with butter. But also try roasting, steaming, or frying them. Some of the peppery bite is lost when they are cooked, and you can season them with a variety of herbs or spices.
Slices of radish on a green salad are the most typical way to use them, but you can also make radishes the star of your salad. Dice radish and cucumber and toss them with a dressing that includes lemon juice, olive oil, salt, and pepper. Let the salad marinate in the refrigerator for a few hours before serving. Or try cooked radishes:
Roasted Radishes (Helathy side dish)
Ever roasted radishes? Throw them into a hot oven in this unique easy side dish recipe: they come out vibrant and juicy, with a sweet, mild flavor!