Don’t look at me like I’m crazy.
Radishes are meant to be roasted—really, they are. Even if that’s not how you’ve eaten them your entire life, I beg you, try roasting your radishes because it’ll reawaken you to the goodness that is a perfect little radish.
Roasting mellows out the radish’s spicy bite, but they still maintain their flavor. And while they soften slightly in the oven, they still have a nice crunch to them which lends itself nicely to this dish with chickpeas and spinach.
As I’ve said before, you can impress your dinner guests with beautiful plates of scallops and gouda grits or work on a weekend project of cardamon brioche bread, but when it comes to Tuesday, roasted radishes with chickpeas and spinach is really top notch. Quick, full of flavor and color, and totally good for you.
- 2 tablespoons olive oil, divided
- 8 ounces radishes, trimmed and cut into halves or quarters, depending on size
- 2 scallions, chopped
- 1 cup chickpeas, drained and rinsed if using canned 15 oz
- 8 ounces spinach, roughly chopped
- Kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon flat-leaf parsley, chopped
- Freshly ground black pepper
- Preheat oven to 375F. Toss radishes with 1 tablespoon olive oil and a pinch of Kosher salt. Roast for 20-25 minutes, until radishes are starting to brown.
- Meanwhile, heat remaining tablespoon olive oil in a heavy bottomed saucepan over medium heat. Add chickpeas and cook for about 5-8 minutes, then stir in spinach. Season with salt and cook until spinach wilts. Pour in lemon juice and stir to coat. Reduce heat to low.
- Once radishes are done, arrange chickpeas and spinach on a platter or on plates and top with roasted radishes, parsley, and freshly ground black pepper.
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