Friday, March 11, 2016

Roasted Daikon Radish and Carrots

I love roasting vegetables because it takes so little effort for so much flavor! And a funny thing happens with pungent Radishes when they get roasted - they turn a little bit sweet and  soft and they are absolutely delicious. So in order to keep things zesty, I made up a Seasoned Salt mixture with just a little kick of heat to season them with. This will make more Seasoned Salt than you need and you can save it to use on other vegetables. For this dish, I used a big Daikon Radish, but you can use several bunches of small Red Radishes too, cut in half. My son was so surprised by how tasty Roasted Radishes are and I think it might surprise you too!

Roasted Daikon Radish and Carrots

1 large Daikon Radish, peeled and quartered and cut into 1/2" wide pieces
2 large Carrots, peeled and sliced into rings (cut in half if too large)
2 Tablespoons Vegetable Oil (I used Safflower)
1/2 teaspoon Paprika
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
a pinch of Cayenne Pepper
1/2 teaspoon Salt

Heat oven to 400 degrees.  Mix the Paprika, Garlic Powder, Onion Powder and Salt together in a small bowl.  Place Radishes and Carrots on a large baking dish. Drizzle on the oil and then sprinkle with the Spice Mixture and toss to coat. Place in the oven and cook for 20 minutes and take out and turn the Radishes and Carrots over with a spatula. Return to the oven and cook for an additional 15 - 20 minutes.

Five Element Analysis

Radishes belong to the Metal Element and is one of the few Metallic vegetables and the Garlic and Onion Powders add even more Metal. The Carrots contribute the Earth Element and the Paprika and Cayenne bring in the Fire Element. I served it with a Pork Roast to add the Water Element and some sautéed Greens for the Wood Element to make a balanced Five Element meal.

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