Roasted Icicle Radishes Recipe 335

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
• Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

Steps:

• Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.

Steps:

• Preheat the oven to 400 degrees F In a small bowl, mix the olive oil with the orange juice, zest, and rosemary to flavor the oil. Pour the rosemary oil over the radishes and toss. Season with salt and pepper. Roast about 30 to 40 minutes. The radishes should be tender and golden.

Steps:

• Ask the butcher to remove the chine bone (back bone) from each rack of lamb, to clean and "french" the ribs, and trim the fat cap on the meat.
• Preheat the oven to 450 degrees F.
• In a small bowl, mix the olive oil with the orange juice, zest, and half of the rosemary to flavor the oil. Pour the rosemary oil over the lamb and rub it into the meat really well; season with a generous amount of salt and pepper. Place the racks of lamb side by side in a large roasting pan, with the rib bones facing up; wrap the bones in foil to prevent blackening in the oven. Toss the radishes with a little oil and put them in the roasting pan next to the lamb.
• Roast until the internal temperature of the meat at the thickest point registers 130 degrees F for medium-rare doneness, about 40 to 50 minutes. The radishes should be tender and golden.
• Remove the racks of lamb to a carving board to rest, tent them with foil. Drain the excess fat from the roasting pan and set the pan on two burners over medium-high heat. Sprinkle the flour into the pan drippings and stir to cook out the starchy taste of the flour. Gradually pour in the wine, stirring constantly to scrape up the brown bits and avoid lumps. Toss in the remaining rosemary and simmer for 15 minutes to reduce, season with salt and pepper. Add the olives and cook another 2 minutes to heat through.
• To serve: Cut the racks of lamb between the ribs into chops. Arrange 2 lamb chops on each plate with the roasted radishes, the olive-wine sauce, and a small pile of watercress.

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Tip the radishes and bashed garlic cloves into a roasting tin, season well and drizzle with the oil. Toss to coat the radishes and garlic.
• Roast for 30-40 mins, or until the radishes are tender. Squeeze the garlic from its skins, then stir gently and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Remove the leaves from the radishes and if they are nice and fresh, set aside. Halve the radishes and tip into a roasting tin with the olive oil.
• Roast for 20 mins until shrivelled and softened, then remove from the oven. Season with salt, toss with some of the leaves to wilt and serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim the ends of the radishes and cut into thirds.
• Mix radishes, oil, garlic, salt, parsley, rosemary, and pepper together. Transfer to a rimmed baking sheet.
• Roast in the preheated oven until tender, about 35 minutes. Let cool a bit before eating.