Have you ever tried roasted turnips or radishes? If not, this simple side dish is a wonderful place to start. Roasting brings out their natural sweetness, softens their sharp bite, and turns them into tender, caramelized vegetables. Even better, the greens roast in the same pan until they become crisp, savory, and delicious.
Hello, all!
Cool weather has settled in for a little while, which means mornings call for jackets, evenings feel made for blankets, and turning on the oven suddenly sounds like a very good idea. Even in the middle of summer, a chilly spell can make roasted vegetables feel just right.
Of course, warm weather would not stop me from making roasted vegetables if I were craving them. Summer heat always returns eventually, but when the house is comfortable and the windows are open, it is the perfect time to roast a pan of fresh local produce.
This recipe for roasted Hakurei turnips and radishes is one of those simple dishes that proves you do not need many ingredients to make vegetables taste wonderful. With just olive oil, kosher salt, fresh radishes, mild turnips, and their greens, you get a flavorful side dish that is easy, practical, and satisfying.
One of the best things about fresh local produce is that it usually needs very little help. Hakurei turnips are naturally mild and sweet, while young radishes have a peppery crispness when raw. Once roasted, both vegetables become mellow, tender, and lightly caramelized. The radishes lose much of their sharpness, and the turnips turn buttery and sweet.
The greens are worth using too. Instead of cooking them separately or throwing them away, they roast right alongside the vegetables. A little oil and salt are enough to help the leaves crisp around the edges while picking up the savory flavor from the pan. It is a smart way to use the whole bunch and keep the recipe simple.
This roasted turnips and radishes recipe is especially useful because it requires only one pan and a short amount of time. The vegetables roast first so they can brown properly, and the greens are added near the end so they become crisp without burning. The result is a rustic side dish with tender wedges, golden edges, and flavorful roasted greens.
If you think you do not like radishes, roasted radishes may surprise you. Roasting changes their texture and flavor so much that they become almost like a different vegetable. Even people who are not usually excited about radishes may enjoy them this way. The same is true for turnips, especially mild salad turnips like Hakurei turnips.
This dish works well with many meals. Serve it beside roasted chicken, grilled meat, fish, grain bowls, or a simple vegetarian dinner. Because the flavor is clean and not heavily seasoned, the roasted vegetables can fit easily into both casual weeknight meals and more thoughtful seasonal menus.
The key to the best roasted turnips and radishes is to wash everything well, especially the greens. Dirt can hide around the stems and in the leaves, so take a little time to rinse thoroughly. Dry the greens before roasting so they crisp instead of steam. Also, avoid crowding the pan, since the vegetables need space to brown.
Happy roasting, Annemarie
Roasted Hakurei Turnips and Radishes
5 mins
20 mins
25 mins
4 servings
125kcal
Ingredients
- 1 bunch radishes
- 1 bunch Hakurei turnips, or other mild salad turnips
- 3 tbsp olive oil
- 1 tsp kosher salt
Instructions
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Move the oven rack to the lower-middle position and place the roasting pan in the oven.
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Preheat the oven to 425F.
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Slice the greens from the turnips and radishes and set them aside.
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Scrub the turnips and radishes well to remove dirt and grit. Rinse the greens several times until clean. Pay special attention to the area around the stems, where dirt can collect.
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Cut the turnips and radishes into wedges. Halve smaller vegetables and cut larger ones into quarters or sixths.
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In a large bowl, toss the vegetables with 2 tablespoons of olive oil and 1/2 teaspoon of kosher salt. Add them to the hot roasting pan, arranging most pieces with a flat side down.
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Roast for 15 minutes, stirring and turning the vegetables after 7 minutes.
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Dry the washed greens well. Roughly chop them into bite-sized pieces, then toss with the remaining olive oil and salt.
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Remove the pan from the oven, stir the vegetables again, and make room for the greens. Spread the greens in the open space and return the pan to the oven.
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Roast for 5 minutes more, then serve warm.
Notes
- What is a bunch? One bunch is about 1/2 to 3/4 pound of turnips or radishes.
- Choosing the produce: Select bunches with fresh green leaves, since the greens are part of the recipe. Remove any yellow or brown leaves after trimming them from the vegetables.
- For crispier vegetables: Roast for 2 to 3 minutes longer, watching closely so the vegetables and greens brown without burning.
- Doubling the recipe: Use two roasting pans so the vegetables are not crowded.
