So, a friend forwarded an article from the New York Times yesterday about roasted radishes. I had 3/4 of a bunch left from Tuesday’s market so I had to give them a try. I wasn’t sure how they would be received around here, but let’s just say I will be buying more radishes on Tuesday for sure.
Couldn’t be much easier- clean them, cut in halves, toss in some olive oil and sea salt, spread onto a baking sheet, and roast at 400 until they are crispy and beginning to brown on the outside, soft on the inside. You can eat them plain, or add some butter and lemon juice. We went with just a little butter.
Next I’m going to try them this way.
i've never heard of roasted radishes, but now i'm definitely going to have to try them. thanks for sharing the link!
ReplyDeleteI roasted a bunch of Easter Egg radishes with olive oil, sea salt, and fresh chopped Rosemary (I pruned Bob & Joe's plant). I added spring onions (from Pat) and garlic cloves (sorry, from a big box store).
ReplyDeleteThis week our own garlic scapes are ready, so they will join the radishes in the pan.
Mmmm! Carrie