Roasted Icicle Radishes Recipe 335 Recipes

ROASTED RADISHES

Steps:

• Preheat the oven to 400°F (200°C).
• Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.
• Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.
• Roast for 10 to 20 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). The timing will depend on the size of the radishes.
• Transfer to a platter and garnish with fresh thyme or other herbs, if desired. Serve warm or at room temperature.

BAKED ROASTED RADISHES RECIPE

Steps:

• Preheat oven to 400 degrees F (204 degrees C).
• Toss radishes with olive oil and spices. Arrange in a single layer on a baking sheet, making sure each radish touches the pan.
• Roast for about 30 to 35 minutes, until golden and crispy.
• Season with extra salt and pepper to taste.

ROASTED RACK OF LAMB WITH ICICLE RADISHES

Steps:

• Ask the butcher to remove the chine bone (back bone) from each rack of lamb, to clean and "french" the ribs, and trim the fat cap on the meat.
• Preheat the oven to 450 degrees F.
• In a small bowl, mix the olive oil with the orange juice, zest, and half of the rosemary to flavor the oil. Pour the rosemary oil over the lamb and rub it into the meat really well; season with a generous amount of salt and pepper. Place the racks of lamb side by side in a large roasting pan, with the rib bones facing up; wrap the bones in foil to prevent blackening in the oven. Toss the radishes with a little oil and put them in the roasting pan next to the lamb.
• Roast until the internal temperature of the meat at the thickest point registers 130 degrees F for medium-rare doneness, about 40 to 50 minutes. The radishes should be tender and golden.
• Remove the racks of lamb to a carving board to rest, tent them with foil. Drain the excess fat from the roasting pan and set the pan on two burners over medium-high heat. Sprinkle the flour into the pan drippings and stir to cook out the starchy taste of the flour. Gradually pour in the wine, stirring constantly to scrape up the brown bits and avoid lumps. Toss in the remaining rosemary and simmer for 15 minutes to reduce, season with salt and pepper. Add the olives and cook another 2 minutes to heat through.
• To serve: Cut the racks of lamb between the ribs into chops. Arrange 2 lamb chops on each plate with the roasted radishes, the olive-wine sauce, and a small pile of watercress.

ROASTED ICICLE RADISHES RECIPE - (3.3/5)

Steps:

• Preheat the oven to 400 degrees F In a small bowl, mix the olive oil with the orange juice, zest, and rosemary to flavor the oil. Pour the rosemary oil over the radishes and toss. Season with salt and pepper. Roast about 30 to 40 minutes. The radishes should be tender and golden.

ROASTED RADISHES

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.