The Underrated Root Vegetable That Deserves A Lot Of Love From Your Skillet

Thanks to roasting and sauteeing, generations of kids who grew up pushing steamed vegetables around on their plate now know that these greens can actually be as delicious as they are nutritious. Rather than keep repeating the same vegetables over and over, try looking at new options for your regular rotation. Though root vegetables are usually associated with the winter season, there are plenty of summer offerings that are just as delectable. Long relegated to life as a garnish, it's time for radishes to take their moment in the spotlight and your cast iron skillet.

One of the best tips for cooking with radishes is to know the worth of this underrated root vegetable. If you truly want to wow yourself and your dinner guests, loading up a skillet filled with radishes to roast is the ultimate way to bring the vegetables to a tender texture and let their typically peppery taste give way to a hint of natural sweetness. You can pair this hearty side dish with myriad different entrees or serve it as the base for an entirely vegetarian meal. If you haven't tried it yet, cooking radishes in a skillet is easy and effective, requiring few kitchen tools and minimal effort while yielding a great meal. With so many ways to add more flavor to radishes, it's simply a matter of setting aside time for preparation and cooking to give these vegetables their due. The only limit is your own imagination.

To make skillet-roasted radishes, it's imperative that you start with fresh vegetables and a reliable cast iron skillet. Chop your radishes into small pieces, cut them into wedges, or halve them lengthwise while ensuring that each piece is consistently sized for even cooking. It is also worth noting that you can separate the greens from the radishes, wash, and save them to saute later to serve alongside the cooked radish bulbs. The advantage of using a cast iron skillet is being able to transfer it from the stovetop into the oven. You can choose to either prepare your radishes by sauteeing them in a pan on the stovetop and finishing them in the oven, using only the stovetop, or only the oven. The difference will be in the cook time and end results as far as browning and caramelization.

Use a flavorful extra virgin olive oil and toss your radishes with your favorite earthy green herbs and savory spices before setting them in a pan for roasting. Cooking them on the stovetop over medium heat should take no more than five to 10 minutes, while roasting in the oven will take around 40 minutes at 400 degrees Fahrenheit. If sauteeing on the stovetop, remove the cooked radishes and add the reserved greens to the pan and allow them to cook until wilted. You can serve the vegetables together as-is or prepare a classic tzatziki sauce recipe or similar dip for dressing on top.