Recipe: Roast these little root veggies with garlic
Roasted radishes with garlic make a great side dish with grilled meats or other vegetables. Kathy Morrison
The cute little spring radishes, including the red/pink/purple/white combo dubbed "Easter egg radishes," still have a bite if eaten raw. But apply some heat to those quick-growing root vegetables via roasting and they turn delightfully mellow.
This recipe is super-easy and can be used with any type of radish. Add some minced garlic during roasting and the result is a flavorful side dish to grilled meats or other grilled vegetables (such as portobello mushrooms). The roasted radishes also can be enjoyed at room temperature as part of a salad -- ranch dressing goes particularly well with them.
Add as much garlic as you like but wait until the latter part of the cooking time so it doesn't overcook and become bitter. (Not a garlic fan? Chopped spring onions are another option.) The herbs are variable -- whatever fresh one you have much of will work, or used your favorite dried herb.
Garlic-roasted spring radishes
Serves 2 to 4
Ingredients:
1 tablespoon melted butter or flavorful vegetable oil such as avocado oil
Two to three bunches small radishes, at least 8 ounces total and up to 1 pound, washed
1/2 teaspoon kosher salt
Freshly ground pepper to taste
1/2 teaspoon dried herbs, such as parsley or oregano, or 1 tablespoon fresh herbs such as basil, chives or parsley
1 to 3 garlic cloves, minced
Instructions:
Heat oven to 425 degrees F. Remove the stems from the radishes and trim off the roots. Halve any larger radishes so that most of the vegetables are the same size.
In a bowl, combine the butter or oil, the trimmed radishes, the salt, pepper to taste, and the chosen herbs. Toss to coat the radishes evenly.
Scrape the radish mixture into a baking dish, spreading the radishes in an even layer.
Bake for 12 minutes, then stir the vegetables, add the minced garlic to the dish, and stir again.
Continue roasting until the radishes are crisp-tender, 8-12 minutes. Watch that the garlic doesn't burn.
Serve immediately or allow to cool to room temperature if adding to a salad.
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Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.
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