Vegetable Spotlight: Radishes

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Today we’re doing a highlight on a delicious cold-weather crop, the almighty Radish! According to the University of Illinois Extension, Radishes are easy to grow, fast maturing, and offer season-based varieties to grow and eat.

Image of radishes

They also have a short time range of edibility, meaning if you keep them for too long, they will eventually become too soft and spongy. Whether it’s eaten raw or cooked, radishes provide great nutritional value. As said by “Fruits and Veggies More Matters,” 7 radishes are fat-free, low in calories (10 calories in fact), and low in sodium. From this serving size, they also have a great amount of fiber to aid in digestion, as well as a great amount of Vitamin C to strengthen the body’s immune system. Below is a recipe for roasted radishes from Eat Fresh. It’s a perfect side dish for dinner, lunch, and even breakfast as a replacement for potatoes.

Roasted Radishes

Ingredients
1 bunch radishes
1 tablespoon lemon juice
1 tablespoon fresh herbs or 1 teaspoon dried herbs, chopped
¼ teaspoon salt
1 teaspoon olive oil

Directions

  1. Trim ends off of radishes and slice in half.
  2. Place on a baking sheet. Toss with 1 tsp. olive oil and ¼ tsp. salt.
  3. Roast at 425°F for 10 minutes.
  4. Remove baking sheet from oven and place radishes in a serving bowl. Toss with lemon juice and herbs.

References:

“Radish: Nutrition, Selection, Storage” – Fruits and Veggies More Matters

“Radish” – University of Illinois Extension

“Roasted Radishes” – Eat Fresh