‘Tis the season for an annual tradition with my friend Emilie: Once a winter, we get together and cook; namely, we cook cheese grits. This is one of my all-time favorite foods, so creamy and comforting. We usually make a recipe that involves baking it in the oven with roughly 16 ounces (no exaggeration) of various cheeses…plus, we obviously nibble here and there. Would it be the first time I’ve consumed a pound of cheese in a day? Definitely not. Am I proud that I’ve consumed a pound of cheese in a day in the past? OH. YES. YES I AM. However, this time, I suggested me make the tried and true Alton Brown version, with only 4 measly ounces of cheese, but two cups of milk, so I still got my dairy fix. (Ha!)
Lucky for me, when she came up to my apartment, she also had plenty of vegetables to share, from Brussels sprouts to a kohlrabi roughly the size of my head. She also had three watermelon (or rainbow) radishes with her. These babies seemingly graced each and every Instagram salad photo I came across last summer, their insides truly mirroring a sweet summer watermelon. However, we queried what we wanted to do with them, as we had no salads to top. Hey, roasting is always a good “go to” option, eh?
I wasn’t sure what flavor to expect, but I was pleased with its mellowed-down flavor combined with some excellent caramelization from where the pieces had laid (<—proper usage? I hope so!) on the roasting pan. We dressed them quite simply: olive oil and Himalayan pink salt. BOOM. A few of these pieces are surprisingly filling, too. I had many the day we made them and manage to have enough to complement my lunch at work the yesterday and today!
The hue of the radishes got me amped! Goodbye dreary winter! Let’s bring on spring, y’all. Can’t wait to grab more at my local farmers’ market soon!
Roasted Watermelon Radishes
(Makes 18 pieces)
– 3 watermelon radishes
– 2 tablespoons olive oil
– 1 teaspoon salt, plus more to taste (I used Himalayan pink salt)
1.) Preheat oven to 375°F.
2.) Scrub radishes, cut off ends, and cut into sections; I yielded 6 pieces from each radish.
3.) Place radish pieces onto a large rimmed baking sheet. Drizzle with olive oil, sprinkle with one teaspoon salt, and toss thoroughly. Spread evenly across the baking sheet.
4.) Roast for 45 – 50 minutes. Check radishes at the 30 minute mark to insure proper roasting; radishes should be tender and caramelized at the bottom by the time they are finished cooking, but not overly browned or burned. Remove from oven and sprinkle with more salt to taste. Eat immediately; these do store well in the fridge for 2 – 3 days post-roasting.