When you get sick for the umpteenth time in less than a month, let alone early summer, you realize that maybe your life has taken a turn for the worse and you should probably just casually walk in front of the first moving vehicle that is headed in your direction because the thought of being bedridden, sweaty & unsightly pale in May is an obvious cause for such extreme measures (draaaaama much?)
That or you have a toddler.
And currently, this toddler of mine is literally a carrier for the flu/pink eye/frequent bathroom trips/strep aka male repellent.
Mama ain’t gettin’ any younger, and the pants are only gettin’ wider.
“That’s what I love about these high school girls man, I get older, they stay the same age”
Thank you David Wooderson for giving the beauty of aging women a complex. Okay, maybe not a total complex, really only when I am sick and have time to only think negative thoughts do I feel this way. Okay maybe not the ONLY time. Okay sometimes a lot of the time.
the struggle is rullllll.
but then you gotta keep on truckin’ like the do-dah man and the glass really becomes more half full when you fuel your body with some good eats. like these parmesan roasted radishes & turnips dipped in a bowl of melted garlic infused butter.
*life just became faaaaaabulous*
My cousin actually came up with this recipe which completely inspired me to create my own version based off her original. I <3 family.
You can easily make this with just radishes, or turnips! I chose to do both radishes and turnips a) they were available at the farmers market b) they are aesthetically pleasing c) high in fiber and other good V’s and I needed to pump my body with some healthy nutrients to prevent any future inevitable sickness
I chose to leave a little stem on both vegetables because I like the way it crisps up in the oven, however feel free to remove completely.
These can easily be served at room temperature, if making for a party, however just make sure the butter is warm/melted. They also tend to shrink up a bit in the oven so the more the better.
- 2 bunch radishes, taproots removed and stems sliced leaving 1"
- 1 bunch turnips taproots removed and stems sliced leaving 1"
- 1 tbsp unsalted melted butter
- ¼ tsp cayenne pepper
- ½ tsp coarse black pepper
- ¼ cup grated parmesan
- Kosher salt for sprinkling
- 6 tbsp butter, melted
- 1 tsp garlic powder
- Preheat your oven to 425, and line baking sheet with foil. Coat (or spray) lightly with oil to ensure no sticking.
- Next in a large bowl add your turnips, 1 tbsp melted butter, cayenne pepper, black pepper, & parmesan. Toss.
- Spread seasoned roots evenly onto baking sheet and place in oven for about 20 minutes, or until roots begin to turn a deep golden brown/stems begin to char. Toss vegetables halfway through baking time.
- Remove from oven, sprinkle lightly with kosher salt IF needed (to taste) and then cover with foil until ready to serve.
- Once ready to serve in a small bowl add your 6 tbsp melted butter and 1 tsp garlic powder. Whisk together and then serve immediately with your roasted roots.