When you mention radishes, a lot of people grimace. And really, I can’t blame them. I’m not a big fan of raw radishes myself. They aren’t the natural perfection of a farm-grown tomato in summer or an ear of just picked sweet corn. They’re hard, dirty and often ugly (especially from a farmers market). And then there is the taste. Their peppery flavor doesn’t rank high on many people’s enjoyment scale. But like many things, it’s all in preparation.
Cooked radishes are a whole new ballgame. From sauteed radishes to grilled radishes, the peppery flavor is tamed and a musky sweetness emerges. They’re tender, more delicate versions of raw radishes. Love it. Like really, truly love it.
This simple recipe is a good go-to for preparing radishes as a side dish or for using them in salads. I like them drizzled with some balsamic glaze, but they’re good without it too.
And if you read the title and scrunched your nose … give ’em another chance cooked.
Simple Roasted Radishes
serves 2-4 (depending on use)
1 bunch radishes, cut into 1-inch chunks
1 tbsp olive oil
salt and pepper, to taste
Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil.
Spread the radishes out on the baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper.
Roast the radishes in the oven for 20-25 minutes until golden.
Serve hot from the oven. If desired, drizzle with balsamic vinegar or balsamic glaze before serving.
Store leftovers in an airtight container in the fridge for up to a week.