Site icon TrailBlazer Magazine

Roasted Radishes with Spinach

(10 inch dutch oven, 18 coals for lid ,8 coals under the oven)



  1. Clean the radishes by slicing off the root and taking all the green and a very thin slice of top.
  2. Slice each radish in half.
  3. Put the radishes and spinach into a bowl. Season with salt, pepper and oil. Toss well to coat.
  4. Put into the dutch oven in a single layer. Replace the lid.
  5. Cook for 15-20 minutes until the radishes are soft. If desired, you can add more spinach at this point. Stir well and replace the lid for 5 minutes to wilt the spinach. Serve warm.
Exit mobile version