Roasted Radishes and Turnips with Pesto


When asking around for members’ favorite ways to eat radishes, I learned that many of you roast them. It had never occurred to me to roast radishes before, but now that I’ve tried it, I’m hooked! If, by Sunday night, I haven’t used up all of the root vegetables in my share, I just roast them all for Monday night dinner. I love the way those red watermelon radishes look all mixed in with the white turnips. And a few roasted carrots make it look—and taste—even better. That is, if my kids haven’t eaten all of the carrots first!

And if you are feeling particularly energetic, try this awesome recipe, recommended by member Alison Doyle, for making fresh pesto using the tops of the radish and turnip greens, as well as a few roasted pepitas, or pumpkin seeds, which should be in abundant supply about now. 

Roasted Root Vegetables

Preheat the oven to 425 degrees Fahrenheit. Grease a large roasting pan or cookie sheet with olive oil.

Use any combination of root vegetables from your share: Daikon radishes, watermelon radishes—even the cherry radishes will work; salad turnips, storage turnips, purple top turnips, black turnips; and carrots and kohlrabi if you’ve got ’em.  Wash thoroughly and peel any tough or scaly skins. Then slice the vegetables into quarters or smaller. The important thing is to make sure that you have cut all the vegetables down to roughly the same size so that they cook evenly and are tender at the same time.

Drizzle with a small amount of good olive oil and sprinkle with coarse sea salt.

Roast for 20-25 minutes or until the vegetables are golden and just browned on the tips. Test with a fork to make sure they are tender all the way through. Your fork should slide easily right through the thickest part of the vegetable. Serve immediately. Leftovers keep well in the refrigerator for up to two days.