January 18th, 2014

Roasted Watermelon Radish with Goat Cheese

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Roasted Watermelon Radish with Goat Cheese

Watermelon Radishes are one of my favorite root vegetables we grow on the farm.  As soon as you slice into one you’ll see why.  The pink inside is gorgeous and there’s not much that needs to be done to make these a memorable side dish.

Roasted Watermelon Radish with Goat Cheese

They’re also kind of unassuming until you slice into them.  For this dish the tops and bottoms are removed and they’re cut into big wedges then roasted for about an hour.  If you have less time on your hands just cut them the smaller.

Roasted Watermelon Radishes with Goat Cheese

Place them in an oven proof serving dish or cast iron pan, then drizzle in olive oil and sprinkle with salt and pepper.

roasted watermelon3

Put them in the oven and pretty much forget about them, just shake the pan a few times while they’re cooking.

Roasted Watermelon Radishes with Goat Cheese

Let them cool a little before sprinkling the cheese over.  That’s it!  It’s one of the easiest dishes in our archives.  Sometimes simpler IS better.

Roasted Watermelon Radishes with Goat Cheese

6 medium watermelon radishes (or more)

1 tablespoon olive oil

salt + pepper (about a teaspoon each)

4 oz goat cheese, crumbled

Preheat oven to 400F.

Prepare the radishes.  Wash and dry thoroughly.  Remove tops and bottoms and cut into big, thick wedges.  (Cut into smaller pieces for quicker cooking time.)

Roast for one hour, stirring about every 20 minutes or so.

Remove from oven.  Let cool for about 5 minutes before sprinkling with crumbled goat cheese.

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