Buttery Roasted Winter Radishes and Watermelon Turnips

1 Nov

I don’t always reap what I sow, being that my garden is often a disaster and if my family depended on it for primary sustenance, the de Cubas would be no more.

Surprise! An unexpected bounty of radishes

Surprise! An unexpected bounty of radishes

But in a delightful surprise, a late summer planting of leftover radish seeds, sown in some fit of hopefulness as I cleared the beds of the unproductive detritus of a summer spent elsewhere, yielded a pound or so of very fat cherry bell and French Breakfast radishes.

Should've harvested these a week ago....

Should’ve harvested these a week ago….

So fat, in fact, that they needed a roasting with butter to mellow the bite and soften the woodiness that comes when you don’t notice what is happening and you wait too long to harvest. It is the #gardenofneglect after all!

Another view of the surprise radish harvest

Another view of the surprise radish harvest

I added in there some watermelon turnips from our CSA (Restoration Farm), which were absolutely gorgeous, but I didn’t know what else to do with. This is the simplest recipe ever for a beautiful autumnal side dish!

A pretty plate of turnips and radishes with very little effort

A pretty plate of turnips and radishes with very little effort

Roasted Winter Radishes and Watermelon Turnips

Radishes, sliced into ¼-1/2” half moons and/or Watermelon turnips, peeled/pared and sliced into ¼”half moons

A knob of butter

2 Tbs (or more) extra virgin olive oil

Salt and freshly cracked pepper to finish

Preheat oven to 425°F

In a baking dish big enough to hold your quantity of root vegetables you have, place all the vegetables. Add a generous knob of butter (figure 1.5 Tbs for a 8×8 oven dish worth and go up a half Tbs for each inch larger). Pour 2 Tbs of olive oil over that. Stir everything around to coat and add more oil as you see fit.

Roast in the oven a half hour. Check how things are doing. The turnip will take longer, so lower heat to 375°F and roast for another half hour (you won’t burn the radishes, but the turnip will soften. I will be experimenting with a slower roast at lower temp all the way in the next few days). Sprinkle generously with finishing salt and pepper and serve.

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8 Responses to “Buttery Roasted Winter Radishes and Watermelon Turnips”

  1. Karen November 3, 2014 at 9:08 am #

    What a clever way to use the mature radishes. 🙂

  2. Rufus' Food and Spirits Guide November 2, 2014 at 10:00 am #

    Those look fantastic. Glad your garden did well, at least this time!

  3. mmmarzipan November 2, 2014 at 4:14 am #

    This looks and sounds amazing! Pinning this recipe! x

  4. Mad Dog November 1, 2014 at 10:01 am #

    Those look like fabulous radishes – I was just admiring some at the farmers market 😉

  5. MeaghanC November 1, 2014 at 8:16 am #

    I tried to grow cucumbers and lettuce this summer.. Let’s just say both items are still on the weekly shop list 😦 Your radishes good great!

    • Natalia at Hot, Cheap & Easy November 1, 2014 at 8:17 am #

      Nothing much worked for us this summer! We were away for most of it…the garlic was the best, and that was planted in November and took care of itself!!!!

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