I have been on a roasted vegetable kick lately and roasting all kinds of vegetables I haven’t before, like radishes!
My usual way of eating radishes is very “un-dietitian” like of me: I dip the halves in salt! So addicting.
I can blame my preceptor from my dietetic internship up in Prince George (Northern BC) for this addiction. She told me she stopped eating radishes because this was the only way she ate them, so naturally, I had to try it. Don’t do it.
We all need some sodium – 1500mg sodium per day to be precise. That being said, on average Canadians get about 3400 mg per day! Reducing our intake to 2000 mg or less per day may help lower blood pressure and improve our over all health.
In my practice I focus more on helping people eliminate processed foods which indirectly lowers sodium intake a great deal. In an effort to find another way to enjoy radishes without all the salt I decided to try roasting them —> success!
Roasting radishes reduces their spiciness a great deal. I used a shorter roasting time to preserve a little spice and crunch in the center of the radishes, roast them longer if this isn’t something you enjoy.
Radishes are a cruciferous vegetable (think broccoli, cabbage, cauliflower) which have been shown to have protective effects against cancer and reduce oxidative stress. So eat up!
Roasted Radishes with Truffle Dip
-1 lb radishes, greens removed and halved (leave small ones whole)
– 1.5 tbsp light olive oil or flaxseed cooking oil
– 3 cloves garlic, minced
– 1.5 tbsp chopped fresh rosemary
-salt and fresh ground pepper to taste
– 4 green onions/scallions, chopped into 1 inch pieces
Truffle Dip – (optional, they are great without it too)
– 1/2 cup plain Greek yogurt
– 1.5 -2 tsp truffle oil
-salt to taste (sometimes I do a combination of truffle oil and truffle salt)
– Preheat oven to 425° F and grease a large baking pan
– Toss radishes with oil, garlic, rosemary, salt and pepper. Spread evenly on the prepared baking sheet and roast in the oven for 10 min. Toss the radishes, add in the chopped green onions and roast for another 10-15 min or until desired doneness.
– Meanwhile, prepare the dipping sauce by mixing the yogurt with the truffle oil (I added a little more than 2 tsp of oil, but I am a truffle oil fanatic!)
Serve hot or at room temperature with dip. These would be a great vegetable dish for a party if looking for an alternative to the regular ol’ veggie tray (I’d take a couple minutes off the roasting time for this).