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Roasted Black Spanish Radishes
Root vegetables are always great roasted. Slice the radishes into thick wedges or thin French fry strips, just remember the bigger they are the longer they’ll take. I usually finish roasting vegetables by putting them under the broiler for a few minutes until nicely browned.
- 1 bunch black Spanish radishes
- Olive oil to coat
- Lime or lemon juice
- Salt, pepper, ground cumin and coriander
Cut radishes to desired size. Mix together oil, citrus juice and seasonings. Pour over radishes and toss well to coat. Bake in a 375 degree oven until tender (20-45 minutes). Brown under broiler if desired. Serve warm.
Submitted by Sara Jones, Tucson CSA