Have you ever tried roasted radishes??
Roasting transforms this beautiful vegetable from a sharp peppery crisp root, to a tender mellow savory morsel. Hearty, satisfying, and somewhat reminiscent of roasted potatoes.
I’ll admit it, this dish is pretty “out of the box”.
It’s just vegetables and broth, but it TASTES like there is meat in it! The flavors are so much more complex than the sum of their parts.
The roasted radishes and onions make up the bulk of the dish. They are hearty and savory, with a pop of caramelized sweetness from the onions. The lightly sautéed chard gives a nice contrasting freshness and bite. It’s so different. One of those meals where you have to keep taking bites to explore the complex flavors.
But the real kicker is the hickory smoked sea salt.
Smoked sea salt can be tough to find in store, but you can purchase it on Amazon. It’s made by smoking the salt over burning hickory wood, imparting a super deep smoky flavor and smell. It reminds me of a smoldering campfire and delicious barbecue, all in one.
When the smoked sea salt combines with the rich gruyere cheese, it creates a salty smoky flavor that tastes so much like ham. If you’re a vegetarian who misses the taste of smoked meats, you’ll LOVE this dish!
The smoky salt infuses the veggies and broth with a rich flavor unlike anything you’ve ever tried.
Serve it with hunks of warm bread to sop up the delicious broth & a glass of crisp dry white wine for the ultimate meal for the start of spring.
Smoky Roasted Radishes and Chard
- 3-4 bunches of radishes (about 40 radishes), stems cut off and washed well, extra large ones cut into quarters, large ones cut in half, small ones left whole
- About 40 pearl onions, root end cut off and onions peeled but left whole
- Several tablespoons olive oil
- Generous sprinkling of kosher salt and ground black pepper
- 2 bunches swiss chard (whatever color you want! white, red, yellow, or rainbow), stems cut off at base of leaf and discarded, remaining leaves roughly chopped
- 10 cloves garlic, peeled and thinly sliced
- 1 cup chicken or vegetable broth
- 1 cup freshly grated or shredded gruyere cheese
- 1 teaspoon hickory smoked sea salt
- High quality sourdough or french bread for serving (optional)
- Preheat the oven to 425 degrees Fahrenheit.
- Place the radishes and onions in a large 9×13 inch baking dish. Drizzle with olive oil, sprinkle generously with kosher salt and ground black pepper and toss to coat. Roast uncovered for about 45 minutes, or until a fork easily pierces the radishes.
- When the radishes and onions are done, remove from the oven and set aside. If you want to serve warm bread with the meal, turn the oven down to 350 degrees and add the bread to the oven to warm and crisp-up while you finish the rest of the dinner.
- Next, add a liberal tablespoon of olive oil to a large skillet and heat over medium-low. Add the chard and garlic and cook, stirring frequently, until the chard is just wilted but still tender crisp, about 5 minutes.
- Add the roasted radishes and onions and all accompanying roasting juices to the pan. Add the chicken or vegetable broth, hickory smoked sea salt, and gruyere cheese and gently mix. Heat for a minute or two until all the ingredients are warmed through.
- Remove the bread from the oven and let sit until cool enough to slice or rip into pieces. Serve the stew in bowls with warm sourdough or french bread on the side for dipping.