I’ve dedicated the year of 2016 to sharing more recipes that reflect my personal daily eats while following the AIP combined with low-FODMAP, low-histamine, and Ketogenic.  Therefore, with the past and present winter months being full of radishes from various local providers, I decided to get creative with how I chose to enjoy them.  Let’s face it, there is a big misconception surrounding radishes and their versatility.  Yes, they are fantastic served on salads, yet what makes them limited to being raw and only raw?  As previously seen in my Bacon Fat & Chive Roasted Black Radishes, I love sticking radishes in the oven. For me, they are the equivalent of roasted sweet potatoes or squash, without all the carbohydrates and starches that my body has difficulty handling. As far as today’s recipe goes, I tried different variations of this hash, the first being made in a skillet, the second being in the oven like today’s recipe.  What I discovered is that the texture of the radish is completely different in both cooking methods. I use black radishes because they are bigger and tend to have less water content then Easter egg radishes, however, I have successfully used the later variation as well. You will notice that 20 minutes or so into the baking time that some of the radishes will begin to burn.  That is ok! The outsides get a little burt and crispy, while some of the radish near the middle of the pan remain a bit soft.  Together, the crisp and tender bits come together to make a delicious hash that satisfies the desire for a bit of saltiness, a bit of crunch, and overall a versatile hash that can easily be eaten on its own or served for any meal of the day.

Roasted Radish Hash

Print Recipe

(Serves 1-2)
Ingredients

• 5 cups shredded radishes
• 1/4 cup finely chopped fresh dill
• 1 tsp sea salt
• 1-2 tbsp extra virgin olive oil

Process

• Wash and dry radishes, then cut them in two and shred in a food processor using the shredder attachment.
• Lay the shredded radish out on a paper towel, cover with another, and press out any extra moisture from the radish.
• Preheat the oven to 425 degrees.
• Transfer the radish to a large baking sheet lined with parchment paper, drizzle with oil, sprinkle with sea salt and chopped dill, tossing around until fully coated, then spread out the radish in an even layer across the sheet.
• Once preheated, put the baking sheet in the oven and allow the radishes to roast until beginning to brown around the edge, 30 minutes.
• For a little extra crunch, transfer the sheet to the highest baking rack and broil for 1-2 minutes until extra crisp, then serve.

 

 

 

 

Philippians 2:8 “And being found in appearance as a man, He humbled Himself and became obedient to the point of death, even the death of the cross”