When I was a kid my parents let me and my brother each plant a vegetable in their garden. My brother chose zucchini and I chose radishes. He harvested tons of zukes; I got a few measly radishes.
All we did with those bad boys then was dip them in some salad dressing. Bo-ring. The ones from my CSA box? They took a dip in some hummus. Ho-hum.
There weren’t many good resulted returned when I searched. Just about all the recipes used the radishes in their raw state. While I don’t mind that, I was hoping to find something different. What I found was different, and simple . . . and duh!
Roasting everything is a good idea. Why didn’t I think to roast radishes? It doesn’t get much easier! I’ll break it down . . .
1. Wash, trim and cut radishes in half.
2. Toss in oil with a little salt and pepper.
3. Roast in a 450 degree oven for 20 minutes.
4. Eat. Eat. Eat.