Food for Thought
Garlic Roasted Radishes
Preheat oven to 425F
2 - Cloves of garlic, minced
1/4 tsp dried parsley
1 lb. Radishes, washed trimmed and halved
1/4 tsp pepper
1/2 tsp salt
1 Tbls melted butter
In a bowl combine the salt, pepper, butter and radishes, mix until all radishes are coated. spread evenly in a 9" X 13" baking pan and bake for 20-25 minutes, tossing every ten minutes or so. Add the garlic and parsley and bake an additional 5 minutes until the radishes are a golden brown and cooked through.
Note: you can substitute olive oil for butter
Thanks to The Real Food Dietitians for the recipe
Who eats radishes on a regular basis? The poor radish is a forgotten and neglected vegetable. It used to be in every side salad served in a restaurant, but not anymore. This lovely red globe is so full of nutrients and health-giving properties that it needs its own website, there probably is one. I’m not kidding, they are a detoxifier (indoles), diuretic, high in fiber, high water content, rich in potassium, numerous B vitamins just to name a few. The benefits to eating radishes…relieves jaundice, relieves inflammation, helps alleviate chemo side effects, and aids in liver and kidney function. They say if you cut one and put it on a bug bite it reduces inflammation and itch, I will have to remember this next summer!! The hotness of the radish relieves congestion, and it is high in vitamin C…flu season is the perfect time to eat radishes. They are always available and can be used in so many ways, they can be pickled, eaten raw, or roasted (this brings out the sweetness). Contact me if you would like more information on the wonderful radish!