Oh my yum! Really! I'm not much of a radish fan, but when my daughter asked to plant them this year I couldn't say no. Especially because I know they are super easy to grow and it would be so exciting for her to watch her hard work and effort pay off.
She planted the entire package.
Pretty sure every single radish grew.
You can see the small seedlings coming up here. The second bed wasn't even filled yet and we had sprouts of radishes.
This is our second harvest. The first she ate right at the garden bed after spraying them down with the hose. There's no way I would tell my kid not to eat a vegetable,
even if it still had some dirt on it. If you look below the radish bunch to the right, you can see our spinach almost ready to go. It really is so exciting!
Just for fun, here's my youngest doing her garden work. She's such a trooper. Always wanting to help and do whatever her momma is doing. I love having the help too!
Ok, on to the actual recipe...
Balsamic Roasted Radishes
1 Bunch of Fresh Radishes
1 tsp Coconut Oil
3 Tbsp Balsamic Vinegar
Salt & Pepper to taste
1) Set oven to 450. If using a cast iron skillet, grease it with the coconut oil and place in the oven to warm up.
2) Cut off the root tips and discard (or feed it to your chickens like we did). Cut off the tops and set aside for later.
3) Halve or quarter each radish and put in a large bowl. Add balsamic vinegar to the bowl along with a few dashes of salt and pepper.
4) Mix everything together until the radishes have all been coated with balsamic. Place in a cast iron skillet or roasting pan and cook for 10 minutes, stirring occasionally.
5) After 10 minutes, add the radish tops to the skillet or pan and continue to roast for another 5 minutes, making sure to move them around at least once during that time.
Remove from the oven and enjoy!