Saturday, September 22, 2007

Roasted Radishes

Most people never consider cooking radishes, but these are yummy! The roasted flavor and wrinkly red skins makes them the perfect accompaniment to roast beef or chicken (try mixing with other roasted root veggies). Even if you've never liked radishes, don't be afraid to try these. The roasting process mellows the radishes' bitter flavor.

Roasted Radishes:
Serves 4


1 lb radishes
1 Tbsp plus 1 tsp butter, divided
salt and pepper, to taste


Preheat the oven to 425 degrees. Cut the radishes in half. If any of the radishes are significantly larger than the others, cut the larger ones into quarters. Place in a baking dish. Dot with 1 Tbsp butter.

Bake, turning occasionally, until the radishes are softened and their skins are wrinkly and browned to your liking (30-45 minutes). Toss with the remaining 1 tsp butter until melted and evenly distributed. Add salt and pepper to taste.


The cooking temperature is flexible for this recipe, so feel free to vary the temperature if you're roasting these alongside another dish. It will work equally well from 350-450 degrees, and might work from 300-500, although I haven't tried it. If you do try it at a particularly low or high temperature, post a comment to let me know how it works out.