I just can't sit down and bust it out often enough. I take a bazillion pictures that I think, "man, this photo is rad. I'm going to put this on my blog." Then, nope. I look at it on iPhoto. Maybe edit it. Then I take a nap or something. No blog. Oh well. I guess you'll just have to live in suspense. I'll try to be better. Promise. Take this picture of Uter as a pinky-swear:
Anyway.
On Sundays, Sean and I like to make something that we haven't ever made before for dinner. Or something that we have made that was totally awesome the first time we made it. We work together in the kitchen, and come up with something delicious to prepare us for the workweek that's looming ahead like the black death. We call this ritual Sunday Funday.
Last Sunday, Sean decided he was going to make amazing chicken-- brined, then grilled, then simmered in homemade BBQ sauce. Yesssss. So I decided it was time to raid the garden... because the garden is doing fantastically. So fantastically, in fact, that all my radishes are ready to eat at the same time. Since you can only eat so many radishes in a salad, I decided to make something else with them.. and hey, radishes are a root vegetable, so I thought they'd be awesome roasted. And awesome they were.
You've never roasted radishes in the oven?
Well, you should. Because they're delicious. Here's how to do it.
Get some radishes. Hopefully yours look as amazing as these-- fresh out of my garden.
Chop off the tops. Save 'em in a colander. Chop the undesirables off the radishes and halve them so they're all about the same size.
Chop up some carrots and pitch them in too. They're all root vegetables. Any root vegetables are made to be thrown together in the roasting pan.
Throw in some earthy, rustic herbs. I like combinations of rosemary, thyme, and oregano. This year, I only grew rosemary and oregano in my garden. So in they go. With salt and pepper. Always add salt and pepper.
Fire up your best cast iron skillet. Cast iron is badass. Just look at it. Badass.
Get it good and hot, over like, medium-high heat. Pre-heat your oven to 450 degrees F.
Throw in your roots. Cook them for around two minutes, browning the outside a little.
Chuck those babies into your preheated oven. Leave them in there for around 15, 20 minutes. Until they start to caramelize and look tasty.
Once they're lookin' tasty, take them out and put them back on the burner, medium heat.
Add the greens you saved on top. You were wondering why you saved them, right?
Let them wilt down into the veggies. While they're wilting, mush a quarter of a lemon over the top-- lemon juice makes it.
Serve with the amazing BBQ chicken your fiancé made you for dinner. Or go in the corner and have a quick cry, because your fiancé did not make you amazing BBQ chicken for dinner.
Sooooo good. Follow it up with a food coma. Sleeping on the couch at like, 8:30 is fine. It's what I did.
