Radishes are a summer staple in our garden. They go great in any salad and also just raw with a dip or just by themselves. But what do you do when your crop takes off and you have more than you can eat fresh?
Well one solution is to roast them which changes the flavour and texture (no more bitterness). In this recipe I roast them with some onions, garlic, and parmesan but you can get creative and add additional vegetables to go with them. Popular choices include Brussel sprouts, carrots, cauliflower, and kohlrabi.
You can also add some breadcrumbs on top to crisp up and add some additional flavour. In many climates you can grow 2-3 crops of radishes during the growing season.
- 2 cups radishes halved
- 1 red onion cubed
- 1 whole garlic head peeled
- ½ cup parmesan cheese
- Pinch of salt
- ¼ melted butter
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