COOK: Buttery Roasted Radishes and Watermelon Turnips

Don’t compost those strong radishes! Roast them instead.

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A surprise radish harvest from the Garden of Neglect in my backyard and some gorgeous watermelon turnips from Restoration Farm CSA reminded me of a favorite autumn side dish that is buttery (but not too) and, most importantly, super easy. It restores sweetness and softness to radishes that should have been harvested a week ago (did I mention that my garden is neglected?) and looks very pretty.

This is a more-or-less type recipe. Play around with proportions depending on how many root vegetable you have.

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Roasted Winter Radishes and Watermelon Turnips
Radishes, unpeeled and sliced into ¼-1/2” half moons and/or Watermelon turnips, 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 tablespoon 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 in the next few days). Sprinkle generously with finishing salt and pepper and serve.

For more easy seasonal recipes, visit Natalia’s blog Hot, Cheap & Easy.

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Natalia de Cuba Romero writes from her home in Massapequa Park, and chronicles simple seasonal recipes for the produce she gets as a Restoration Farm member at hotcheapeasy.wordpress.com. She is a full-time lecturer at Nassau Commmunity College.