Before you turn up your nose hear me out! I realize that most people view the radish as one of those things that’s put on a plate for color to make it look pretty. Not necessarily to be eaten. Well, I am here to ask you to give the radish a chance.

Did you know that radishes are a member of the same family as broccoli and cauliflower? They’re also full of fiber and one cup of radishes contains as much potassium as a banana. That’s impressive. Radishes also contain properties that help with digestion and liver function. All great things for those of us looking to drop a few lb’s or do some detoxing.

While radishes can be grown year round, those harvested during winter and spring tend to be more sweet and tender. So, now’s the time to dig in!

While I like to eat radishes raw, I also like to roast them. (Bet you never thought of that!)

Kelley’s Roasted Radishes

2 bunches medium radishes (any color you like, the more colors the merrier)
2 tablespoons olive oil
Coarse Sea Salt

Preheat oven to 450 degrees. Cut washed and dried radishes in half and toss in olive oil and sea salt. Place radishes cut side down on baking sheet and roast until they’re crisp and tender, about 15 – 20 minutes.

I like to serve roasted radishes as a simple side dish or: spread rounds of toasted bread with goat cheese and place radishes on top. Sprinkle with chopped radish tops for extra value!

Come on, everyone deserves a second chance. Especially the radish!