A couple weeks ago some of my neighbors were asking me what I had in my garden. I told them lettuce, cucumbers, tomatoes, strawberries, peppers, beans, peas, onions, and radishes. One of my friends mentioned that she likes to just munch on raw radishes. I mentioned that I like to put raw sliced radishes in salads and veggie sandwiches and sprinkled on soup as a garnish. That conversation put radishes on my mind and I was thinking about how else to eat them. Then one day, when I had to roast some tomatillos, I decided to throw a couple radishes on the pan and see what happened. I was so surprised and excited to find that the roasted radishes took on a whole new flavor and texture from raw radishes. They were soft and slightly sweet with a the ever so faint tang of something roasted. They were amazing! Maybe everyone already knows about roasted radishes, but it was new to me and I was so excited to discover a new way of preparing this vegetable that so often is taken for granted or forgotten.
- red radishes, washed and cut in half
- olive oil
- freshly cracked pepper
1. Preheat your oven to 400 F. Place the cut radishes on a baking sheet lined with tin foil or a silicone mat. Mist or lightly drizzle with olive oil.
2. Sprinkle salt and freshly cracked pepper over the radishes. Bake for about 20 minutes or until soft. Add more salt if needed.
You could probably grill radishes too. Wouldn’t that be delicious? Next barbeque I am going to skewer a bunch and grill them. Have any of you ever tried it?