With summer fast approaching, the beautiful and bright flavors of the season come with it. That’s what these roasted radishes represent: a big bowl of sunshine incarnate. Within the depths of this bowl, roasted radishes, which become incredibly unctuous and potato-like when you bake them in the oven, sit upon a bed of creamy polenta. And tying the entire dish together is a bold sun-dried tomato-orange balsamic vinaigrette, a gloriously acidic drizzle that perfectly contrasts and so compliments the other elements. Finish it off with a handful of fresh parsley or whatever other microgreens that you have available, and you’ve got yourself a vivacious bowl-full of summery goodness – all of it vibrant, unusual and beyond tasty!
“Radishes grow just about anywhere. People think, ‘Oh it’s just a radish.’ But radishes are delicious, and people don’t think of cooking them.”
– Emeril Lagasse
Roasted Radishes: How Do You Do It?
Like you would any other vegetable, really! Most people don’t think of radishes as a roast-able vegetable, but they totally are.
1. Preheat the oven to 425°F (~220°C).
2. Cut the radishes in half if they’re small, or quarter them if they’re large. Then toss in olive oil, balsamic vinegar, sea salt and pepper.
3. Roast until golden brown, crispy and tender, about 35 minutes or so.
Radishes, once roasted, transform completely. From crispy, water-filled spicy magenta nuggets to pillow-y, velvety and slightly crispy bites of unusualness.
Though they are small, you’re going to be roasting radishes for a good amount of time. The water-content of radishes is much higher than that of a potato, so a large portion of the time spent in the oven is to dehydrate them a bit, hence the wilting. Once dehydrated, they begin to crisp up and brown on the exterior, and so too their interior becomes creamier and more tender.
“The worm in the radish doesn’t think there is anything sweeter.”
– Sholom Aleichem
How To Make The Best Vinagrette You’ll Ever Have
Seriously. This is no exaggeration.
Combine together these ingredients, and watch as your tastebuds do pirouettes of sheer glee.
- black balsamic vinegar
- orange juice
- capers
- olive oil
- sun-dried tomatoes
- garlic
- salt & pepper
- a little water.
Boom – there you go. A delicious, summer-y vinaigrette for any occasion, but especially drizzled elegantly over these roasted radishes and the creamy polenta upon which they sit.
“As any gardener will tell you, the cycles of nature require patience…Even a fast-growing vegetable like a radish requires time.”
– M.J. Ryan
Polenta: An Easy Foundation for Any Dish
Yellow corn grits, A.K.A. polenta, is one of the easiest and most delicious creamy elements that you can add to anything. It’s got an amazing corn-y flavor, and also a smooth, velvety texture.
And for some ineffable reason, with the roasted radishes and sun-dried tomato vinaigrette drizzle atop it, it’s a stupendous pairing, of both flavors and textures. It cannot be described really, except through experience, as in tasting it for yourself.
The process of making polenta is quite simple. I used Bob’s Red Mill Yellow Corn Gritz – it only takes a couple of minutes to prepare, and the flavor is wonderful.
1. Bring the salt and water to a boil in a medium pot.
2. Then, add the polenta. Stir constantly for about 5 minutes.
3. Once done, remove from the heat, let steam for about 2 minutes, and then uncover and set aside until you’re ready to use it.
It’s that easy to make. I would recommend starting the polenta about 10 minutes before you’re ready to serve the roasted radishes. That way, the polenta is still warm.
“What do I know of man’s destiny? I could tell you more about radishes.”
– Samuel Beckett
Bowls: The Best Medium?
Honestly, I think that I’ve developed a bit of an obsession with bowls of late. There’s something so appealing about their composure, their unity.
The trick to a proper bowl is to make sure that every element within can be eaten in harmony together with the others, so that a bite of all the ingredients combined is satisfying and well-balanced.
And this bowl is that.
The roasted radishes, when eaten with the polenta, vinaigrette and fresh parsley, are truly an amazing and unique bite of food. Each part brings with it a uniqueness and a vibrancy all of its own, and the confluence of everything together in a bowl just makes it that much better.
And, if you’re looking to experience the magic of other types of vegan bowls, look no further than these delicious recipes here.
“Plant a radish, get a radish, never any doubt. That’s why I love vegetables, you know what they’re about!”
– Tom Jones
If you enjoyed these roasted radishes and the rest of the bowl, consider leaving me a comment or recipe rating (click on the star) before you go – it helps me immensely!
Balsamic Roasted Radish Bowl with Sun-Dried Tomato Vinaigrette & Polenta
Equipment
- Baking Sheet
Ingredients
- 2 bunches radishes, halved or quartered (halved if small, quartered if big)
- 2 tablespoons olive oil
- 1 tablespoon black balsamic vinegar
- Pinch of sea salt and ground black pepper
For the Sun-dried Tomato Vinaigrette
- ¼ cup black balsamic vinegar
- 6 tablespoons orange juice, plus zest from the orange
- 1 ½ tablespoons capers, roughly chopped
- 2 tablespoons olive oil
- 6 – 8 sun-dried tomatoes, pressed to remove excess oil, about ¼ cup when chopped
- 2 garlic cloves, finely minced
- Pinch of sea salt and ground black pepper
- 1 – 2 tablespoon(s) water, optional
For the Polenta
- 3 cups water
- 1 cup golden polenta
- Pinch of sea salt
- Some fresh parsley, for garnish
Instructions
- Preheat the oven to 425°F (218°C). Wash and trim the radishes, then halve (if small) or quarter (if large) them, toss them olive oil and balsamic vinegar and season with sea salt and pepper. Spread the radishes out on a baking sheet lined with parchment, and bake for 35 – 38 minutes, until crispy, wilted, and tender.
- Next, whisk the vinaigrette ingredients together in a medium bowl, taking care to press the sun-dried tomatoes to rid them of excess oil before doing so. You may add an optional tablespoon or so of water if the vinaigrette is too strongly acidic. Set this aside until you're ready to serve.
- Lastly, prepare the polenta when the radishes are nearly finished baking. Bring the water to a boil in a medium sauce pan, stir in the golden grits (polenta) and salt, and frequently stir for about 5 minutes, until the polenta is thickened. Remove from the heat, cover with a lid, and let the polenta steam for an additional 2 more minutes. After that, uncover and set aside until you're ready to serve.
- Assemble the bowl by laying down a base of polenta, followed by roasted radishes, fresh parsley, and the vinaigrette.
Nutrition
May you have good food in good company,
That Vegan Nephew
Whoever heard of roasting a radish? Quite astonishingly good! Creamy polenta and delicious dressing, paired with a glass of red wine or a fruity kombucha. YUM!