Radishes are not something we normally buy or eat. I tend to think of them as a slightly bitter “garnish-y” type of vegetable, eaten raw, not particularly exciting. But I recently came across a picture of roasted radishes on a food-related website, and it piqued my interest — I’d never thought of roasting radishes before! I am a big fan of roasted vegetables of all variety. And so with haste I picked up 2 bunches of radishes and tried roasting them. The result? I LOVED them. Who knew radishes would turn deliciously juicy and sweet when roasted? I think roasted radishes will make more appearances at our dinner table from now on. I kept the leaves and added them near the end, which cook up nice and crispy to provide some texture to the radishes. All in all, I am impressed with this new, simple way of eating radishes.
Here’s how I roasted the radishes:
Preheat the oven to 450F.
Wash the radishes. Cut the radishes off the leaves — but keep the leaves, set them aside. Take the top and bottom off the radishes and put them in a roasting dish.
Salt and pepper, and drizzle well with olive oil — or if you have duck fat, use about 2 tbsp of duck fat like I did (can you ever go wrong with duck fat?). Put the pan in the oven and roast for 25 minutes, mixing the radishes occasionally so that they are evenly coated with oil.
Julienne the radish leaves. After the radishes cook for 25 minutes, add the leaves and mix together.
Cook for another 5 minutes, and then broil for 5 minutes, to brown the radishes.
Remove from the oven and enjoy! They are delicious as well as pretty sweet looking!