Roasted Radishes

I may have gotten used to raw radishes in salads, but I never would have thought to roast radishes before seeing them featured in Melissa Clark's column. Roasting brings out the sweetness in any vegetable, and radishes are no different. The sweetness plays off the radishes' natural peppery flavor quite nicely, and I can see these being used as their own side dish, or mixed with other roasted root vegetables, perhaps with some garlic and herbs.

Or you could eat them straight out of the oven for an afternoon snack, like I just did.

 

Roasted Radishes

Ingredients:
Radishes, washed and trimmed
Olive oil
Salt and pepper
White wine vinegar or lemon juice

Directions:
Preheat oven to 375F. Place the radishes in a roasting dish and toss with olive oil, salt and pepper to taste. Roast for about 30 minutes until radishes are tender and getting browned. Remove from the oven and toss with 1-2 tablespoons vinegar or lemon juice. Serve immediately.

Braised Red Cabbage with Apple and Onion

Is it just me or do cabbages kind of look like brains?

Maybe it's my German side asserting itself, but I've really been craving cabbage lately (I really want some sauerkraut too!). Here's another wintry side dish for these cold January days. It's very simple, just cabbage, onion, apple, all cooked together with a little butter and braised with balsamic vinegar.

If I have some fresh goat cheese around, I love to add a few crumbles to the finished dish. Even without it though, this is a vibrant addition to any meal. I enjoyed it with some simple pan-seared chicken and roasted potatoes.

Braised Red Cabbage with Apple and Onion
Makes 4-6 servings
 
Ingredients:

• 1 tablespoon butter
• 1 small onion, diced
• 1 clove garlic, minced
• Half of a head of red cabbage, cut in thin slices about 1-2 inches long.
• 1 medium apple, chopped
• 1 cup vegetable or chicken stock
• 1/4 cup balsamic vinegar (I use the $4 stuff from TJ's for this, nothing fancy)
• Salt and pepper

Directions:

1. In a large pan, melt butter over medium heat. Add the onion and cook for 8-10 minutes until softened and starting to brown.
2. Add the garlic and cook for 1-2 minutes, then add the cabbage and apple.
3. Add the stock and the vinegar and simmer, uncovered, for about 30 minutes, stirring occasionally, until the cabbage is tender.
4. Season to taste with salt and (lots of) pepper, and additional vinegar if desired.

Brussels Sprouts, Two Ways

Well, technically this is only one way to cook Brussels sprouts, and one way to use up the leftovers. Either way, I like it. The hazelnuts add richness and the lemon juice adds brightness, making boring old Brussels sprouts into something (slightly) more exciting.

Shredded Brussels Sprouts with Hazelnuts and Lemon

Ingredients:

• 1 pound Brussels sprouts
• 1/3 cup hazelnuts
• Juice of one lemon (I used a Meyer lemon)
• 1 tablespoon olive oil
• salt and pepper to taste

Directions:

1. Toast the hazelnuts on a baking sheet in a 350-degree oven for about 10 minutes. Let cool, then chop roughly. 
2. Wash and trim the Brussels sprouts. Slice about 1/8" off the bottom of the sprout and remove any brown or discolored leaves. Slice sprouts in half, then cut each half in thin (1/8-1/4") slices. (You can also shred the sprouts in a food processor if you prefer - definitely the easier route if you are making a larger batch.)
3. In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and cook, stirring occasionally, for about 10 minutes until beginning to brown. 
4. Add the hazelnuts and the lemon juice. Add salt and pepper to taste.

 

 

Potato Cakes with Brussels Sprouts

Ingredients:

• Leftover mashed potatoes,1 1/2 cups
• Leftover shredded brussels sprouts, about 3/4 cup
• Red chili pepper flakes and/or smoked paprika
• Flour
• Olive oil

Directions:

1. Combine potatoes and sprouts in a small bowl. Add a pinch of red pepper flakes and/or smoked paprika - a little bit of heat really makes this dish.
2. Pour flour, about 1/4-1/3 cup, onto a small dish. Heat 2 tablespoons olive oil in a large skillet over medium heat.
3. Form cakes using 1/4 cup of the potato mixture (I made 6 cakes using the quantities above). Use your hands to shape them, then coat all sides in the flour. When the skillet is hot, add the potato cakes and cook for 3-4 minutes per side until crispy and deep golden brown. Serve hot.