Radishes
My Great Grandmother Arizona Henry always told me that radishes were the easiest vegetable to grow. She would pull a few radishes out of the garden in the morning, clean them, and then put them in the
refrigerator to chill for lunch. She ate raw radishes frequently, only adding a little salt.
Radishes are one of those vegetables that get overlooked at the grocery store. They have a pungent, zesty flavor and can be added to almost any salad.
Radishes deserve another look because they are full of antioxidants, fiber, and essential vitamins and minerals. They are loaded with folate, potassium, vitamin C and vitamin B6. They are the perfect weight loss food with only 19 calories for 1 cup. For an extra healthy bonus, try eating the stems, which can be eaten raw or cooked.
Roasted Radishes
1-2 fresh radishes bunches with stems
1/3 cup olive oil
3-4 tbsp. Montreal steak seasoning
- Preheat oven to 425.
- Clean and remove stems from radishes, saving for later.
- Cut radishes in half and place on a greased cookie sheet.
- Mix olive oil and steak seasoning together.
- Pour and cover radishes with oil mixture.
- Bake for 10 minutes.
- Flip radishes.
- Add radish stems.
- Bake for another 5 minutes or until tender.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.
