Roasted Radishes - Who Knew? by Teri Hiben

The next time you’re at the farmer’s market, don’t skip by the beautiful red radishes or the kohlrabi. Both of these vegetables with strong flavors can be eaten raw or roasted which yields a delicious, mild and mellow flavor. Recently I roasted both of these after they arrived in my CSA box. Here’s one idea to prepare each of these:

Cut the radishes in half and rub with olive oil. Place cut side down on a baking sheet. Sprinkle with a bit of salt. Roast at 400 degrees for 10-15 mins. After you plate them, squeeze a little lemon on top and sprinkle with a few of the green leaves from the radishes that you have minced.

Cut the kohlrabi in 1/4” thick sticks and rub them with olive oil and sprinkle with salt. Roast these also at 400 degrees for 10-15 mins. When they come out of the oven, immediately sprinkle with a bit of parmesan.