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.
- 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.