October 9, 2017 | Posted by The B-Team
We love radishes sliced in salads, served with butter and salt on a baguette, and garnishing a Bloody Mary. But we especially love our radishes roasted. (Yes, roasted!)
Peppery, crunchy radishes become sweet and tender after a stint in the oven. They're wonderful as a side dish (try topping with salsa verde!), in salads, alongside grilled meat or fish...most anywhere, really. We're currently eating them in a springy grain bowl with a fresh herb pesto (we used parsley, mint and almonds), some blanched asparagus, and a pile of arugula tossed with lemon, olive oil and parmesan.
Simply tip and tail the radishes, cut in half, and toss with olive oil, salt and pepper. Roast them at 400º; 30 minutes should do the trick. Give the pan a shake halfway through, and remove from the oven when they're wrinkled and slightly caramelized. Enjoy!