I am a total sucker for radishes. I mean, what’s not to love? They’re crunchy, peppery, and absolutely gorgeous. Every year when spring rolls around, I am absolutely desperate to go to the farmers’ market and load up on all the fresh produce that was nowhere to be found during the winter months. At the top of that shopping list is radishes...ALL the radishes.
As much as I can get down with a raw radish situation, I’m also a strong believer that a quick roast in the oven is another delicious way to enjoy this root veggie. Baking them in the oven mellows out their peppery bite ever so slightly, while taking away some of that tough crunch. I’m cautious not to bake them for too long however, as they’ll start to lose their gorgeous color and structural integrity. For this reason, I prefer to slightly underbake them so that there’s still a little crunch.
This rustic dish is the perfect hybrid of roasted spring veggies and a panzanella salad. Adding crusty bread provides a crunchy, starchy component to this veg-forward ensemble. Dollops of lemony ricotta bring it all together with zesty pop of rich, creamy flavor. I would highly recommend approaching this colorful situation like the adult that you are, and skip the utensils–rather, grab a piece of sourdough and sop up some of that ricotta and top it with the roasted veggies. For a more complete meal, serve this with grilled chicken, fish, or tofu.
Listen–do yourself a favor and hop aboard the spring produce train ASAP. Radish Szn is in full force, and it’d be a shame for you to miss out on the most wonderful time of the year.
- 1 bunch asparagus, tough woody ends discarded, tender stalks cut into 1 inch pieces
- 1 bunch mixed radishes (about 12 medium radishes), trimmed and quartered
- 2 tablespoons extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 large garlic clove, grated
- 5 ounces sourdough, torn (about a half medium loaf or 3 cups)
- 2 cups (5 ounces) sugar snap peas, trimmed
- 1/ 2 cup whole milk ricotta
- 1 lemon, zested
- 1 tablespoon chopped fresh dill, plus more for garnish
Preheat oven to 400°F.
Toss asparagus, radishes, 1 tablespoon olive oil, salt and pepper on a baking sheet. Bake for 15 minutes.
Meanwhile, in a medium bowl, toss sourdough, sugar snap peas, garlic, remaining 1 tablespoon olive oil, salt and pepper until well combined.
After the asparagus and radishes have roasted for 15 minutes, add snap peas and bread to sheet tray. Bake until bread is golden brown and crispy, and vegetables are softened but still retain a gentle crisp, about an additional 25 minutes.
While the vegetables finish roasting, in a small bowl, vigorously whisk ricotta, lemon zest, dill, salt and pepper. Top baking sheet with dollops of ricotta mixture and fresh dill. Serve immediately.