Best 8 Rosy Radishes Recipes

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In the realm of culinary delights, the rosy radish stands as a unique and vibrant ingredient, captivating the senses with its peppery flavor and eye-catching hue. This versatile vegetable holds a special place in the hearts of chefs and home cooks alike, adding a touch of zest and color to countless dishes. Its culinary journey spans across cultures and cuisines, from the classic French salad to the spicy Indian stir-fry, showcasing its adaptability and versatility. As we embark on a culinary adventure, let's delve into the world of rosy radishes and discover the secrets behind cooking this delightful ingredient, exploring various recipes that bring out its unique flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RADISHES



Roasted Radishes image

Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 5

2-1/4 pounds radishes, trimmed and quartered (about 6 cups)
3 tablespoons olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.

Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 165mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROSY RADISH RELISH



Rosy Radish Relish image

This relish is great on so many things. It really makes everyone talk at the community picnic and family reunion. This relish has a nice rosy color to it. You can make it with all sorts of radishes. I used my spring radishes. We eat this on virtually everything but its really good on brawts, hot dogs, hamburgers, bbq chicken, and so much more.

Provided by barefootmommawv

Categories     Low Protein

Time 50m

Yield 5 1/2 pints, 32 serving(s)

Number Of Ingredients 8

3 cups stemmed radishes
2 large celery ribs
1 large red onion
2 teaspoons canning salt
1 cup sugar
1 tablespoon mustard seeds
1 cup vinegar
2 tablespoons prepared horseradish

Steps:

  • Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours.
  • Bring to a boil in large pan and cook 10 minutes.
  • Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.

SIMPLE ROAST RADISHES



Simple roast radishes image

Peppery radishes are delicious when eaten with a pinch of rock salt, but this healthy recipe goes a little further and roasts them with a drizzle of olive oil

Provided by Tom Kerridge

Categories     Side dish

Time 20m

Number Of Ingredients 2

450g radishes
2 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Remove the leaves from the radishes and if they are nice and fresh, set aside. Halve the radishes and tip into a roasting tin with the olive oil.
  • Roast for 20 mins until shrivelled and softened, then remove from the oven. Season with salt, toss with some of the leaves to wilt and serve.

Nutrition Facts : Calories 65 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

ROSY RADISHES



Rosy Radishes image

A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores.

Provided by Paula

Categories     Appetizers and Snacks

Time P1DT30m

Yield 3

Number Of Ingredients 3

3 bunches radishes
⅓ cup plum vinegar
1 ½ cups water

Steps:

  • Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  • Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 43.1 mg, Sugar 5.5 g

ROSY RADISH SPLASH



Rosy Radish Splash image

Number Of Ingredients 6

1 cup small curd cottage cheese
4 ounces cream cheese, softened*
1 clove garlic, minced
1 1/2 cups finely chopped radishes
1 tablespoon chopped fresh chives
1 package Keebler® Toasteds® sesame or wheat cracker

Steps:

  • In small mixing bowl beat cottage cheese, cream cheese and garlic on medium speed of electric mixer until smooth. Stir in radishes and chives. Serve with crackers.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

OVEN-ROASTED RADISHES



Oven-Roasted Radishes image

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Easter     Easter Recipes

Time 40m

Number Of Ingredients 5

2 pounds radishes with greens
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
2 cloves garlic, minced

Steps:

  • Preheat oven to 400 degrees. Separate greens from radishes; wash both well. Slice radishes in half; toss with 1 tablespoon each oil and vinegar. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, cut-side down. Roast until tender and golden, 25 to 30 minutes.
  • Meanwhile, heat remaining oil and vinegar and the garlic in a medium skillet over mediumhigh heat. Cook radish greens, tossing, just until wilted, about 1 minute. Season with salt and pepper. Serve with radishes.

ROSY RADISH SALAD



Rosy Radish Salad image

From Peg Bracken's I Hate To Cook Book. This can also be turned into a dip simply by adding in more sour cream.

Provided by ddav0962

Categories     Vegetable

Time 2h5m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 8

4 slices bacon, cooked and crumbled
1 medium onion, chopped
2 tablespoons vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb French beans, drained
1 cup radish, sliced

Steps:

  • Mix all ingredients in large bowl and refrigerate several hours so the flavors can get "friendly".
  • Note: Cooking time is chill time.

Nutrition Facts : Calories 591.8, Fat 19.4, SaturatedFat 5.9, Cholesterol 25.7, Sodium 638.6, Carbohydrate 79.8, Fiber 29.6, Sugar 4.8, Protein 26.2

ROSY RADISHES



Rosy Radishes image

A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores.

Provided by Paula

Categories     Appetizers and Snacks

Time P1DT30m

Yield 3

Number Of Ingredients 3

3 bunches radishes
⅓ cup plum vinegar
1 ½ cups water

Steps:

  • Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  • Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 43.1 mg, Sugar 5.5 g

Tips:

  • Choose fresh, firm radishes: Look for radishes that are plump and have smooth, unblemished skin.
  • Wash radishes thoroughly: Scrub the radishes under cold running water to remove any dirt or debris.
  • Trim the root and leaves: Cut off the root end and the leafy tops of the radishes.
  • Slice or dice radishes: Depending on the recipe, you can slice radishes thinly or dice them into small pieces.
  • Add radishes to salads: The crisp texture and peppery flavor of radishes make them a great addition to salads.
  • Roast radishes: Roasting radishes brings out their natural sweetness and caramelizes them slightly.
  • Pickle radishes: Pickling radishes is a great way to preserve them and add a tangy flavor.
  • Use radish greens: The leafy tops of radishes are edible and can be added to salads, soups, or stir-fries.

Conclusion:

Radishes are a versatile and delicious vegetable that can be enjoyed in many different ways. They are a good source of vitamins, minerals, and antioxidants, and they have a unique peppery flavor that adds zest to dishes. Whether you are roasting, pickling, or simply adding them to salads, radishes are a great way to add color, flavor, and nutrition to your meals.

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