Roasted Radishes, Pasta & Parmesan


#58: Use What You’ve Got

A big part of this project for me is to use what I buy and not waste any produce or product. So in an effort to reinvent the radish as I approached the end of my bunch, I tried something I have never tried before: I roasted them. I pretty much love everything roasted, so I don’t know why it didn’t occur to me sooner to throw some radishes on a pan and send ’em to the oven to see what happens. The result my friends was good. Try it! Seriously, everything is better roasted.


a fistful of mixed red & green baby romaine
long drizzle of Brianna’s Real French Vinaigrette
about one cup leftover pasta (Fettuccine shown here)
heaping tablespoon grated Parmesan
big pinch red pepper flakes (or none… a smaller pinch, whatever you prefer)
8–10 radishes, trimmed and cut in half
1 tablespoon Safflower Oil

  • Preheat oven to 425F and put radishes on a small, foiled lined baking sheet with safflower oil. Roast for 8–10 minutes until golden, crispy on the edges. Meanwhile, toss greens in dressing and pile on plate. In the same bowl, toss heated, leftover noodles and with the Parmesan and a little additional dressing or olive oil if you need some lubrication. Pile on Greens. Add roasted radishes on top. Voila!


Substitutions: Any kind of roasted veg or any kind of pasta would be good with this salad. Try brown rice too!