Roasted Radishes with Chives

   Radishes are a great source of folate, potassium, calcium, and numerous other vitamins and minerals. They also serve a two-fold purpose as they are often sold with the greens attached which are great to add to your green smoothies. Talk about a serious multi-tasking vegetable.

   Traditionally, I prefer to roast veggies with a bit of oil, but this recipe really loads up on flavor with the help of vegetable stock as an added liquid. They are beautifully paired with fresh chives. If you do not have fresh chives growing in your garden, you need to get with the program! They are virtually impossible to mess up as I have had mine for years since they were transplanted from my mothers garden, to which I tend to very little.

   When using vegetable broth or vegetable stock make sure to check the ingredients and purchase one with NO MSG. This can be tricky as MSG can be also labeled as: Yeast Extract, or Glutamate, Monosodium Glutamate, Monopotassium Glutamate, Glutamic Acid, Gelatin, Calcium Caseinate, Sodium Caseinate, Yeast Food, Textured Protein, Yeast nutrient, Autolyzed yeast, Natrium Glutamate, Hydrolyzed protein, and Hydrolyzed Corn Gluten.

Gross, right? Better yet, make your own. But I personally don't have the time for that.


Recipe:

16-17 small radishes, sliced thinly
3 garlic cloves, smashed and sliced thinly
1 Vidalia onion, roughly chopped
3/4 cup no sodium added vegetable stock
Sea salt
Cracked Black Pepper
Fresh Lemon Juice  (optional)
small handful of fresh chives, chopped

Directions:

Pre-heat oven to 400 degrees. In a large Pyrex dish, toss in sliced radishes, garlic, and onion. Lightly season with sea salt and cracked black pepper. Coat with 3/4 cup vegetable stock. Roast for approximately 35 minutes, checking occasionally to ensure the radishes are covered with liquid. Once removed from the oven, drain excess liquid if necessary. Top with chopped chives and a light squeeze of lemon juice.