Do you, like me, have a hard time thinning your radish seedlings and end up with a lot of radishes that are more greens than actual radishes? Then you will want to give this idea a go. It’s been a very crisp and cold spring here so roasting seemed a natural. I am guessing that when it turns 90 degrees on Thursday I won’t want to roast vegetables anymore, but for those cold days in between this has been a really perfect snack.
I know roasted radishes are a thing, but I wondered about the greens. I was staring at a pile of teeny tiny radishes with lots of greens attached and wondered how to eat it all. The radishes were very tiny and super hot. Not enough to pickle. Too spicy to eat raw. I get bored with making pesto out of everything green, and radish greens can be a little bit tough and sometimes even a little fuzzy. But do this: apply some olive oil, sea salt and 350 degrees of heat for about ten minutes and you will have a crispy and delicious pile of radish green chips attached to some delectable little radishes that have softened and sweetened. I highly recommend having this alongside roasted fennel and a small glass of soda water with a splash of aperol and blood orange juice.