Change. Change is tough.
Most people don’t like change. And who can blame them? Change means that something will be different. And what if this difference isn’t as good as it was before – then what?
Well, I have a change that’s definitely as good as it was before – in fact it’s even better. Roasted Potato and Radish Salad. Yup you heard me.
What never had roasted radishes? Oh you don’t know what you’re missing! Not a fan of raw radishes? Then you really need to try them roasted – you probably won’t even realize they’re radishes.
Roasting vegetables is one of my favorite ways of cooking them. Why? Well, because it brings out a flavor that you don’t get when you steam or boil them – sort of like a slightly sweet nuttiness. Roasting also keeps the veggies moist and tender on the inside with a slightly crunchy exterior. I’ve roasted so many root vegetables (among other veggies) – carrots, turnips, parsnips, onions, beets – why not throw radishes into the mix?
Radishes may not be a vegetable that commonly shows up at your table. Maybe sliced up and thrown into a green salad every once in awhile. Or maybe you’ve tried my Cucumber Radish Salad. Radishes are a great vegetable to add to your repertoire. Not only are they inexpensive, they’re easy to find, they keep well, and oh yeah they’re nutritious too! Radishes also come in a variety of colors and sizes. If you really want to change things up, try a green, purple or even black radish.
So prime grilling season is upon us. And you know there’s bound to be potato salad on your table at some point. Why not change it up? I really, really think you’ll enjoy this change.
What are some of your favorite side dishes during grilling season?
- 2 medium to large size baking potatoes, diced into ½ inch pieces
- 1 lb. radishes, cut in quarters
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ¼ cup Greek yogurt
- 4 green onions, sliced
- juice of 1 lemon
- 2 teaspoons apple cider vinegar
- olive oil
- salt and pepper
- Preheat oven to 425 degrees.
- On a lined baking sheet, add potatoes and sprinkle with olive oil and salt and pepper. Make sure they are in a single layer before putting them into the oven.
- Cook for about 10-12 minutes then add the radishes to the pan. Give it a little stir so the radishes are covered in olive oil and so the potatoes are flipped to the other side.
- Cook for another 10-12 minutes. Potatoes and radishes are done when they are fork tender.
- Turn oven to broil and broil for 3-4 minutes.
- Meanwhile, in a small pan heat 1½ teaspoons of olive oil and add the mustard, cumin and fennel seeds. Cook for a minute or two being careful not to burn them. The seeds will begin to pop indicating they are toasted.
- In a large bowl, mix together the greek yogurt, lemon juice, apple cider vinegar, green onions and all the seeds.
- Add the warm roasted potatoes and radishes to the mixture and mix well.
- Season with salt and pepper.
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