One of my new favorite breakfast dishes. Roasted Radishes. Seriously.
Some fruits and veggies are definitely best served raw, but in my humble opinion, the radish does not fall into that category. On a scale of 1 to 10, to me eating a raw radish rates at a “1” for enjoyment, but I do it anyways, as they are “good for you”. But a roasted radish is a whole other story, the enjoyment factor is now at a level “10” for me. But I am also a girl with 2 hardcore auto-immune diseases who can no longer tolerate starchy potatoes. And honestly these sauteed radishes are truly the next best thing! I am sure anyone on a paleo diet, low carb diet, or no starch diet will totally enjoy these as much as I do. But the rest of ya’s that can munch on french fries and mashed potatoes all day long without issue, I can’t make any guarantees what you enjoyment factor will be!? For a quick and simple breakfast dish, just swap out the starchy potato and toss in some chopped radishes with sliced sweet onion, saute, then add in a handful of fresh herbs from the garden, and you’ve got the most perfect paleo “no-potato” hash going on. I keep imagining these radishes wrapped up in some sort of paleo breakfast burrito, yum! And while I have been enjoying this dish at breakfast, it truly does make a great side dish to any meal. The cooking of the radish removes that sharp bitterness and replaces it with a savory, and almost sweetness. You’ve just got to try it!
Roasted Breakfast Radishes
- 1 bunch radishes
- 1/2 sweet onion
- 1/3 cup fresh minced herbs (I used: chives, oregano, sage, parsley and thyme from our herb garden)
- coconut oil for frying
- sea salt (and black pepper)
You can prepare these by roasting them for 15 to 20 minutes at 425*F, or sauteing them in a pan for 8 minutes. I like to keep it simple and cool in the house (ie don’t turn on the oven in the summer), so I now prefer the sauted version.
- Chop radishes into small squares. Slice sweet onion into thin strips.
- Melt coconut oil in a saute pan over medium heat. Toss in radishes and onions.
- Saute for 8 to 10 minutes. Stir them every couple minutes for even cooking.
- Toss in the fresh herbs for the last minute of cooking.
- Radishes are ready when they turn soft and lightly caramelize.
- Garnish with sea salt and cracked black pepper.
I figure about 1 bunch of radishes per person for a serving. I garnished my radishes with borage flowers and bachelor buttons, both edible flowers from my garden.