This post contains affiliate links. This means that if you click through and decide to make a purchase, the price you pay stays the same, but I might receive a small commission that helps me keep the blog running. Thank you for your support.
Never roasted radishes?
Neither had I, until last week.
Now I can't get enough of them.
You know the peppery, almost spicy flavour you get with crunchy, raw radishes? Well when you roast them, the flavour becomes really mild - there's no spiciness - just a sweetened, nutty flavour. And they have a texture a bit like water chestnuts.
Anyway - they're lovely with roasted chicken breasts as I discovered when I made a very purple roast using red onions, radishes and garlic.
Here's the recipe.
Chicken and Radish Roast
about 2 tbsp avocado oil (or use a mild, flavourless coconut oil if you want to)
2 large handfuls of radishes, washed and trimmed - try and get the different coloured ones, if you can
4 cloves of garlic, with the skin on
200g chestnut mushrooms, cleaned and trimmed and sliced
1 red onion, peeled and sliced
4 chicken breasts, skin on
Heat the oven up to gas mark 6/200ºC/400ºF.
Get out a roasting dish and scatter in the bottom of it the radishes, onions, garlic, mushrooms and the onion. Drizzle with the oil.
Lay the chicken breasts on top and sprinkle over a pinch of salt.
Roast for 20 minutes, or until the chicken is thoroughly cooked through and the skin crisp. Cut into one of the chicken portions to check and cook for a bit longer if you see any pink.
Do you want to know which herbs and spices you can use on the autoimmune protocol? I've written a 90+ recipe ebook called SPICE that deals with AIP compliant herbs and spices and suggests new ways you can perk up your cooking. Download it now, on your Kindle device or Kindle app.