Recipe: roast radishes 

Roast radishes, tomatoes and mushrooms
Andrew and I have gone from not liking radishes to loving them. Just as well since this is our first and only crop so far, and we’re harvesting them in abundance!

But apart from raw, is there any other way to eat them? Of course there is!

I decided to try roasting them. If you have a recipe for radishes, please share it in the comments below.

Newly harvested radish

I had heard that roast radishes are delicious. And since I was roasting some vegetables anyway, I decided to throw a few in. I’m glad I did – what a treat!

Roasted, they become tender and moist, lose their sharp peppery edge and take on a mild flavour that is vaguely reminiscent of turnip.

Below is a description of how I cooked them. It isn’t really a recipe as such. It’s more a case of throw what you fancy into a roasting dish with some seasoning and olive oil. Cherry tomatoes and mushrooms are a favourite at Quest for Veg HQ. But you could add red or yellow peppers, for example, vary the amounts of the vegetables used, or leave out the other vegetables and just roast the radishes.

I used dried mixed herbs but you could try a single herb such as thyme or use fresh herbs. You could stir in a crushed garlic clove. Or you could sprinkle over a little lemon juice just before serving.

But as a starting point, here’s our basic recipe.

Roast vegetables with radishes

Serves 2 as a side dish

200g chestnut mushrooms, halved (or quartered if they are very large)

12 cherry tomatoes

12 radishes

2 tsp dried mixed herbs

Freshly ground black pepper

Sea salt

2 tbsp olive oil

Place the mushroom halves and cherry tomatoes in a shallow roasting dish.

Top and tail the radishes, saving the green leaves, if you have them. Halve the radishes and add them to the roasting dish.

Sprinkle over the herbs, a few twists of black pepper and a little salt. Add the olive oil and give it all a good stir.

Bake on 180C for 15-20 minutes or until the vegetables are shrivelled and softened, and a little brown round the edges. Roughly chop the radish tops (you did keep them, didn’t you?) and stir them through the hot vegetables to wilt them.

And that’s all there is to it! Since the oven was on, I baked a couple of sweet potatoes at the same time.

At the moment, we’re harvesting radish scarlet globe. But we have also sown Unwin’s bright and spicy mix – we can’t wait to try our recipe on the different varieties in this mix.

If you have a favourite way to cook or serve radishes, please let us know.

Our first harvest

Quite unexpectedly, Andrew spotted a radish that looked ready to eat. 

He carefully extracted it from the soil and here it is: the first vegetable to be sown and harvested on the Quest for Veg plot.

Our first harvest was a small radish

Radish Scarlet Globe

We carefully carried this little jewel home to wash it and try it.

I should say at this point that neither Andrew nor I like radishes. I have wondered why we are growing so many. So we were a little bit apprehensive as we sliced into this tiny prize.

Let me tell you, my friends, it was absolutely delicious!

The gleaming, snowy flesh was moist and softly crunchy, the flavour subtle – smooth and creamy at first then gently peppery with vaguely citrus notes. Not at all like radishes as we remembered them.

We can’t wait for the next one!