You know those simple ideas that just come to you that make you think ‘Why didn’t I think it that before?’
I love/hate those ideas. Love the fact that it all makes sense and it is so much easier now, but hate the fact that it took until now to think of it. The mix of emotions generally runs it’s course until I settle on the fact that ‘Hey at least I figured it out now’. I guess that is what counts. Better late than never.
When trying to introduce a variety of foods in our lives it is easy to defer to the standbys. I get that, I do that as well. They are comforting, familiar, you know what you are doing and there are no surprises as to how it will turn out. Heck, it is even easy to shop for the ingredients as you know it all by heart.
For me it is roasted chicken, beef or pork loin. It is easy to prepare, I know how much time it takes to cook and I know approximately how many left over lunches it will make. Planning is a breeze. I know what to expect.
One of the areas that I have been focusing on lately is vegetables. Our daughter will eat more raw vegetables but veers away from the cooked ones. We like to reserve the raw ones as a snack option to balance out the fruit snacks that are easily consumed. Cooked verses raw changes the texture and flavour which is another thing we would like to increase her exposure to.
The basic vegetable like carrots, lettuce, cucumbers, peppers, celery, broccoli and cauliflower all make a continuous appearance in the fridge crisper. Adding things like squash, zucchini, spinach, kale, parsnips, rutabaga, eggplant, and radishes to our little one’s diet is a little more challenging.
The breakthrough came when she was able to help and understand more about the growing of produce in the tiered planter box. She was quick to notice that she could eat what had been grown. She was invested in this idea of trying things that she had grown. What a great way to turn around an attitude. Planting more of the things that she hasn’t tried or should try more was genius.
This leads me to the radishes. ‘They are too spicy’ is the common objection from her little lips. Oh.
They really aren’t too spicy, maybe a little on the peppery side but that is what makes them radishes right? So that got me thinking of the basics of the radish. Yes they make a nice addition to a salad sliced thinly and they are great to add to a veggie tray set out for snacking upon. Both are raw options. A radish is a root vegetable and roasting root vegetables is nothing new to me, so why not try roasting them? A simple way of rethinking how to prepare and cook them which I wished that I thought of before.
The result changes the flavour and mellows the peppery bite of the radish. It makes for a wonderful side dish that will make you forget you didn’t have another starch. The colour is wonderful and added a liveliness to your plate. The addition of tarragon brings another dimension of taste with it’s natural hint of anise. It is a wonderfully surprising addition to the overall meal.
Taking a step back and examining the heart of an ingredient can often generate a new prospective to explore.
Roasted Radishes with Tarragon
Back to basics of the wonderful root vegetable the radish.
- 2 bunches of medium to large radishes
- 1 1/2 Tbsp olive oil
- 1/2 tsp salt
- 1 tsp ground black pepper
- 2 Tbsp butter
- 1/2 lemon, juiced
- 1 Tbsp fresh tarragon, chopped
- Preheat the over to 450 degrees. Prep a baking sheet by lining it with parchment paper and lightly brushing 1/2 Tbsp of olive oil over the surface of the paper.
- Trim the green leaves from the radishes and cut the radishes in half length wise. Place the radishes cut side down on the oiled parchment paper. Drizzle the remaining oil on the top of the radishes.
- Place in the oven to roast for approximately 15-18 minutes until radishes are crisp and cooked through.
- About 5 minutes before the radishes are finished booking, melt the butter in a skillet on the stove top over medium heat. Continue to cook until the butter is browned, making sure to keep stirring or swirling the pan to ensure the butter doesn't burn.
- Once the radishes are cooked, remove from the oven add them to the browned butter in the skillet. Stir until they are coated and remove radishes. Place in serving dish. Add the lemon juice to the butter and stir. Pour the butter over the radishes and sprinkle on top the chopped tarragon and serve.