The radish is a very clean vegetable. It hardly has any taste but provides a satisfying crunch to salads. Roasting them brings out a mild unexpected sweetness from the little red bulb, but, doesn’t really provide any other overpowering flavor with is nice when paired with the brussel sprout which can, sometimes, be very bitter. This little salad I threw together for lunch was very tasty.
I think I might add an anchovy next time for a sublime saltiness that I think the salad required. I think the protein I was to exchange as well and use hard boiled eggs. I think that, in total, would be the perfect salad. The recipe I present to you is how I prepared it. You can adjust or switch our the recipes to your liking.
Roasted Radish and Brussel Sprout Salad 1 cup brussel sprouts, halved 7 radishes, halved ½ small onion, sliced ½ cup cooked chickpeas 1 tsp agave nectar 1 tbsp balsamic vinegar 1 slice of bread, cubed and toasted 1 tsp minced garlic
Line a sheet pan with foil, place the radishes and brussel sprouts on the sheet pan. Spray them with non stick spray and season with salt and pepper. Roast them in a 400 degree oven until golden brown. In a nonstick frying pan, sauté the onions until soft and add the garlic to “awaken” it by a short period of sautéing. Transfer to another bowl.
Toss the bread cubes into the pan and toast them lightly.
Remove the brussel sprouts and radishes from the oven, add them to the bowl. Add the balsamic vinegar and agave nectar and toss until coated. Transfer to a bowl and either serve room temperature or refrigerated.