Tuesday, May 15, 2018

Do You Roast Your Radishes?

Roasting root vegetables is such a wonderfully obvious way to enjoy the fruits of the underground. Fennel, parsnips, turnips, carrots, onions, and celery root--and, of course, potatoes--all benefit from the sweetness roasting brings out in them.

But radishes? Really? Isn't the whole point of radishes to bring a spicy crunch to salads and snacking?

Well, there's no saying you can't have it both ways. I love snacking on chilled radishes but roasted radishes, bathed in olive oil and flavored with salt and pepper, are a wonderful thing. Even better? Place them on a bed of sautéed radish greens. Yes, those very greens you whack off and toss actually are quite delicious.

Roasting radishes is easy and quick. You don't even need a recipe. Just a bunch of radishes (or more, depending on how many people you're serving), extra virgin olive oil, sea salt, ground pepper, and your favorite herbs or green onions.

Here we go:

1. Separate the radishes from the greens and set the greens aside.
2. Wash the radishes and trim them, leaving a bit of stem on top.
3. Pre-heat the oven to 450° F.

4. Once the radishes are dry, slice in half lengthwise, then place in a bowl and toss with extra virgin olive oil, sea salt, and ground pepper.

5. Place cut side down in a cast iron pan and roast for 13 minutes.
6. While the radishes are roasting, slice a green onion or mince parsley or other herbs.
7. Remove the radishes from the oven. Plate and sprinkle with the herbs. Eat right away. They're best hot.

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