It is surprising how roasting radishes brings the real vegetable out, mildly nutty and sweet, no harsh bitterness. This is a wonderful side dish for poultry, especially suited to a fall turkey dinner.
2 Tbsp (30 mL) butter
2 cups (500 mL) cleaned, stemmed and halved radishes
8 peeled and halved shallots
½ cup (125 mL) pot or pearl barley
1 cup (250 mL) no salt added vegetable broth
1½ cups (375 mL) water
1 Tbsp (15 mL) balsamic vinegar
1 Tbsp (15 mL) maple syrup
Salt and pepper to taste
Preheat oven to 350°F (180°C).
In a wide saucepan, over medium heat, melt butter. Add radishes, shallots and barley and brown lightly, just until a few barley kernels start to “pop”.
Slowly add broth and water. Cover, and place in oven for 30 minutes. Remove cover, stir in vinegar and maple syrup. Return to oven, uncovered. Continue to cook 10 to 15 minutes, until all liquid is absorbed. Season with salt and pepper.
Makes 6 servings, ¾ cup (175 mL) each.
Nutritional Information (per serving):
Protein: 3 g
Carbohydrate: 24 g
Fibre: 3 g
Sugars: 5 g
Fat: 4 g
Saturated Fat: 2.5 g
Trans Fat: 0.2 g
Cholesterol: 10 mg
Sodium: 225 mg
Potassium: 541 mg