Going for Paleo in 2014, but sometimes it is so hard to stay on track. You would think the seasonal Thin Mints or ease of cereal for dinner would be my downfall. Instead my grain and dairy free taste buds have been craving granola, a cup of yogurt and every flavor of beans. Not the Bertie Bott’s Flavours, but pinto beans, black beans, kidney beans and most of all, green beans. So as a splurge, Trey and I dined on pot roast, Bon Appetit Magazine’s roasted red radishes and green beans. Even though I missed the haricot verts, the red radishes stole the dinner. With a splash lemon and a bed of radish tops, this sort of/kind of paleo meal became our new favorite dish to celebrate the earthy, rustic flavors of winter.
Roasted Red Radishes
2 bunches of radishes
1 1/2 Tbsp. EVOO
Kosher Salt
2 Tbsp. (1/4 stick) unsalted butter
1 tsp fresh lemon juice
1. Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
LBDujour 