Radishes are one of the first plants I can harvest from my garden each season. If I plant seeds as soon as the ground thaws and keep them under cover, I can enjoy them in as little as a month. I welcome their sharp, spicy crunch, but roasting radishes brings out their sweet earthiness.
There are many types of radishes, including small, red, round ones like cherry belle, purple and black varieties, long white daikons often used in kimchi, and the watermelon variety with striking pink interiors.
This recipe features a spring-inspired twist on Spanish romesco, traditionally made with red peppers and tomatoes. Here, spring greens add a fresh, slightly bitter flavor which you can adjust to taste by using fewer greens for a milder sauce. Romesco often includes a slice of stale crusty bread to thicken it, so feel free to incorporate that if desired. This sauce pairs beautifully with fish or roasted vegetables and can also be used as a sandwich spread.
Roasted Spring Radishes with Green Romesco
Ingredients
For the radishes
- 2 pounds red radishes like cherry belle or French breakfast
- 1 tablespoon olive oil
- Salt and pepper to taste
For the green romesco
- 5 cloves garlic
- 2 small Poblano peppers
- 1 green bell pepper
- ¼ cup greens such as spinach, fireweed shoots, or radish greens
- ¼ cup green herbs such as spruce tips or parsley
- ½ cup roasted pumpkin seeds
- Juice from 1 lemon about 3 tablespoons
- 1 tablespoon olive oil
- 1 dash smoked paprika
- Salt and pepper to taste
Instructions
- Clean and cut radishes in half. Toss radish halves in olive oil, salt, and pepper. Roast at 400° F for 20–30 minutes. Top the radishes with about ½ of the romesco (recipe follows).
- Roast the garlic and peppers under a broiler until blistered. Combine all the ingredients in a food processor and blend until smooth. Taste and adjust the seasoning as needed.
