If you’ve never had a roasted radish, now is the time to start. I grew up eating only raw radishes (usually pulled straight from my grandfather’s garden and dipped with a bit of salt) but the cooked radish is not to be missed. The bite that a raw radish has is mellowed by the roasting process, creating a flavor that is earthy and a bit more smooth. In recipe, the polenta serves as compliment to the roasted radish but I have a few more variations below if you’re not into making polenta.Print
- 1 cup water
- 1 cup low-sodium vegetable broth
- ½ cup medium-grind polenta
- 1 tablespoon butter (see note)
- salt and pepper, to taste
- 3 cups quartered radish (cherry, breakfast, pink beauty)
- 1/4 cup diced scallions
- 1 tablespoon olive oil, plus extra for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chickpeas, drained and rinsed if using canned
- 1 tablespoon lemon juice
- 3 tablespoons minced fresh flat-leaf parsley
- Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking quite a bit, until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring every once in awhile ([url:1]full technique can be found here[/url)). Once done, stir in butter and salt/pepper as desired.
- After you get the polenta started, preheat oven to 375˚. Toss the quartered radishes with the scallions, olive oil, salt, and pepper. Spread out onto a single layer on a sheet tray covered with parchment paper. Place in over and roast for 15 minutes. Remove from oven, stir in the chickpeas, and return to the oven for 5 to 10 minutes- just until the radishes are tender/ starting to brown and the chickpeas are warm. Remove from oven, add the lemon juice and parsley, and toss until well combined.
- Divide polenta into two bowls and top with the radish mixture and a drizzle of olive oil.
+ If you would like to make this vegan, swap butter for your favorite vegan butter or olive oil.
+ If you would like to add cheese, I recommend tossing feta in with the radish/chickpea mixture.
I’ve recently started jotting down easy vegetable combinations that can work in handful of different situations. These roasted carrots were one example and these roasted radish another. I prefer the chickpea/radish mixture with the creamy polenta but a few other options:
Breakfast: Radish and eggs are a wonderful combination: try this radish mixture (without the chickpeas) in an omelette, on toast with a poached egg, or on top of a savory bowl of oats.
Salad: Like the harissa roasted carrots, this radish mixture works amazing tossed with greens and/or grains. If you’re eating this polenta for dinner, make extra radishes and toss in your lunch the next day.
Salsa: A slight twist, but I love radish salsa and using roasted radish would be an excellent variation.
Polenta is one of those ingredients that is easy to feel intimidated by but is actually quite easy to make. I like the low and slow style where the polenta cooks for at least 30 minutes, but there are different methods to try. Once you get the hang of polenta, it’s the perfect base for so many different kinds of vegetables. A few of my favorite: