When I was in France, fresh radishes came with salt and butter to dip into. When I was in Mexico, almost every meal had radishes accompanying them. I love their sharp fresh taste, but I would never dream of roasting them until I read this article in The New York Times. Roasting radishes mellows them out in a really cool way. It takes the sharp bite out and leaves it quite luscious. Esthetically, the color and texture were another surprise. Beautiful. Some cool facts about radish is that it has as much potassium as bananas and is a member of both the mustard and broccoli family.
Flank steak with some mushrooms that had been sauteed with onions, garlic, fresh tarragon and a little cream was a perfect entree to have the roasted radishes with.
I had a couple of parsnips that I sliced in half and stuck on a baking sheet with radishes cut in half. No peeling necessary. Coated them with olive oil, a little salt, pepper, and thyme, then stuck them in a 375F oven for about 30-40 minutes. My meal took hardly anytime or effort, but was fresh and really hit the flavor sensation highway.
My offical taste tester, my six year old, loved the radishes roasted, but does not like them raw. I will definitely make them again. Try them out yourself. Let me know what you think? I envision lots of different ways to use this colorful healthy veggie.
Pull up a chair, Elizabeth