I hate radishes. Or at least I used to. I felt kind of bad about my antipathy because radishes are so beautiful and crunchy. But I found the peppery sharpness unpleasant. “Roast them,” suggested my dear friend, Ginny. “They’ll taste completely different.” Well, I do love and trust Ginny; and I’ve never met a roasted vegetable I didn’t like — so what the heck.
Ginny’s right! Roasted radishes are sweet and mild and lovely. Not as pretty as the raw ones, I’ll admit, but life is a vale of tears, and that’s how it goes. I cooked them with red onions because I thought it would look nice and they would go well together, which turned out to be true — but not necessary for the dish to be lovely.
I also used the raw radish leaves as a garnish. They taste like a mild version of raw radishes. Edible, but not my thing. Pretty enough, though. Next time, I’ll use arugula.
1 bunch radishes
1 red onion (optional)
1-2 Tbl extra virgin olive oil
salt & pepper to taste
Preheat oven to 425 degrees.
Wash and dry the radishes and leaves (if using)
Cut off the ends of the radishes, and then cut the radishes in half lengthwise.
Peel and slice the onions, if using, into ¼-inch slices.
Pour the olive oil in a bowl, add salt & pepper, and then add the radishes. Stir.
Place the radishes in a single layer in a baking pan.
Bake for 10 minutes, and then flip the radishes and onions. Bake for another 10 minutes or so, until the texture seems right to you.
If you want to add garlic, then mince a clove and add it to the baking pan just for the last 5 minutes of baking (not sooner – burnt garlic is disgusting).
At the end, lemon zest or lemon juice would be lovely.
A garnish of chopped parsley would look great. I always forget it, though, until it’s too late.