So I have been hearing rave reviews about daikon radishes, but I’m going to be honest with you; this veggie loving girl isn’t as aroused by radishes as one would think. Not raw, anyways.
I find their bite to be overwhelming, so with such an attention-stealing vegetable, I think it’s best to go the simple route.
I do have to tell you, I was a little nervous as to how this would turn out, but as the carrots were caramelizing and the radish was browning in the oven, the overwhelming smells of everything melding together truly captured me. The garlic salt is absolutely necessary, and is the period at the end of the sentence for this meal.
I am pleased to say I was very satisfied. Served over some brown rice or quinoa with a pinch of soy sauce, you will find yourself asking for more.
| Oven Roasted Daikon and Baby Carrots
1 large daikon radish
3/4 C baby carrots
1 TBS extra virgin olive oil
1/4 TSP garlic salt
a pinch of sea salt
1 TBS soy sauce
Preheat your oven to 350 degrees.
Peel the daikon and chop off the ends. Slice into 1/2-1/4 inch rounds. Drizzle the olive oil on a 1 inch deep baking sheet, and toss in the radish slices and baby carrots. Sprinkle in the garlic salt, sea salt and pour the soy sauce over the top. Toss everything to coat, arranging everything in a fairly even layer.
Place the dish in the oven for 30-40 minutes, tossing the veggies about every 10.
When everything is soft and the edges begin to get fairly crispy, the veggies are done. Serve immediately.