Roasting radishes changes their flavor completely!  If you haven’t roasted radishes, then try these Dill Roasted Radishes for a different #Easter side dish.

It’s day two of #EasterRecipes!  Did y’all see my Deviled Ham Bites from yesterday?  NO??  Then check them out.  They’re so delicious and perfect little nibbles to tide your family over until the main event.

Today, I’m doing something completely different. Not only am I posting a side dish.  I know, insane!  But I’m sharing a rather different side dish.  I’ve roasted up some radishes.  For some of you, this might be a standard side you have all the time. 

But for me, not so much.

When I was traveling to Bogota, I had some interesting dishes that I’d never heard of or thought of before.  I had squid ink pasta.  Now, I’ve heard of it, but never thought I would have some.  Ceviche that I loved.  Again, never thought I’d love anything that was somewhat raw in the seafood category.

Then there was that one time I went to the cafeteria in the embassy and grabbed what I thought was zucchini.  Yeah.  Not so much.  It was cucumber.  Cooked cucumber.  Sautéed up like you do zucchini.  Who knew people even did that!?  I’ve never had nor even thought of cooking cucumbers like that.

Then, last year at the Food and Wine Conference, Duda Farms served up some grilled vegetables for our Sunday breakfast.  I grabbed a skewer because they looked delicious.  Low and behold, there were grilled (or roasted) radishes on that skewer!

It was like a light bulb went off. 

Why not roast them?  They’re root vegetables!  I bet they’d taste amazing if I did roast them.  So, I did.  And I was right!!

For those that don’t like radishes because they’re spicy, when you roast them they’re not.  They are totally mellow and have amazing flavor.  You can still taste the radish, but it’s not as sharp and has not bite like some radishes can.

They’re bright red the day you cook them, but if you give them a day or two before you photograph them they’re not as red.  It was interesting to me to see the color fade.  However, the flavor doesn’t fade.  It does change slightly; they’re even more mellow if that’s even possible.

I have never known a single ingredient to change so much from raw to roasted to leftovers.  It just blows my mind.  Now I wonder what other ingredients do that, too?  What other produce or meats?  Or fruits even!  I can’t wait to perform some experiments in my kitchen finding out.

If they all turn out as delicious as these are, then I’m totally excited!! 

Just look at that color and those flecks of dill.  Why dill you ask?  Well, for some reason I have radishes in my head as an eastern European item.  I could be totally wrong, and probably am.  And for me, eastern Europe and dill go hand in hand.  That’s why the dill.  Besides, the two flavors just combine deliciously.

Have you ever roasted radishes or cooked cucumbers?

     

This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Tuesday

• Italian Easter Bread by Palatable Pastime
• Carrot Cake Pancakes by Sew You Think You Can Cook
• Torta Salata Pasquale by A Day in the Life on the Farm
• Dill Roasted Radishes by A Kitchen Hoor’s Adventures
• Roasted Parmesan Asparagus by Family Around The Table
• Praying Arm Pretzels by Amy’s Cooking Adventures
• Creamy Coconut Mini Tarts by Making the Most of Naptime

In case you missed them, here’s Monday’s #EasterRecipes

• Deviled Ham Bites by A Kitchen Hoor’s Adventures
• 30 Minute Dinner Rolls by Amy’s Cooking Adventures
• Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
• Easy Citrus Ham by Jolene’s Recipe Journal
• Sausage and Vegetable Strata by A Day in the Life on the Farm
• Dipped Strawberry Carrots by Family Around The Table
• Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
• Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee
• Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime