Wednesday, October 06, 2010

Roasted Radishes

I think we treat radishes unfairly. We pigeonhole them into the "raw and crispy only" category. Slice them into salads, eat them out of hand raw with a little salt, or even stretch things and include them in a tea sandwich. But that's not enough. These little red orbs are begging to break out. I've had them braised in a little butter before, and they tricked me into thinking they were new potatoes.

This recipe is along the same lines. Slow-roasted with simple seasonings, they make a great, almost starchy side for chicken or pork. Here's how you do it.

Trim the top and bottom of the radishes and cut the larger ones in half lengthwise. Toss with olive oil, a pinch each of salt and garlic pepper and a little fresh or dried thyme. Roast in a preheated 425° oven for 40-50 minutes, until fork tender.


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