The great thing about this time of year is the colorful variety of produce available at the market. As a seasonal shopper, I try to utilize what is in season (along with my regular produce) as a springboard for new recipes. It’s a great way to cook outside of your comfort zone, not to mention have the freshest food at lower cost. Thus, I stumbled upon this recipe. With radishes as my inspiration, I combined some of my favorites to create a Roasted Radish Salad of sorts. The Roasted Sesame Oil finishes the dish, adding a slightly smoky flavor to the hearty vegetables. This recipe may seem understated in nature, but trust me when it comes to texture and flavor this one’s definitely got it.
Carrots, 2 whole
Squash,1 (I used Yellow Summer, but any firm squash will do)
Red Kidney Beans (Dried) approx. 1/2 cup – Soaked, Rinsed well, and Cooked Completely*
Italian Extra Virgin Olive Oil
Spices: Red Chili Powder, Cracked Pepper, Minced Garlic ( 2 Cloves), Sea Salt
Roasted Sesame oil
- Preheat the oven to 350 degrees. Wash all vegetables and trim off the ends.
- Cut the radishes in quarters. Peel the carrots and slice them in thin rounds. Cut squash/zucchini in half and remove seeds with a small scoop or spoon, then chop in 1/4 inch thick slices.
- Add all vegetables and kidney beans into an oven-safe dish, and drizzle lightly with Olive Oil. Add Chili Powder, Pepper, Garlic, and Sea Salt. (I usually don’t measure spices, but as a guide use about 1 teaspoon of each.)
- Roast in the oven for 20 minutes or until tender and almost fully cooked, stirring occasionally.You must watch the vegetables, because they cook up fairly quickly.
- Remove dish from oven, and drizzle with Roasted Sesame Oil (lightly coated). Return the dish to the oven, and continue roasting till slightly golden around the edges.
*Note: I used dried beans that I had pre-cooked, but canned will also work if rinsed very thoroughly.
This recipe is great as a stand-alone dish, or paired with grilled beef or brown rice. It’s very versatile.