Taste-testing chocolate chip cookiesis a big job perk. Getting schooled onhow to build nachosisn’t bad either. But my favorite part of my job is geeking out about home cooking with readers on social media.
The other night, I was poring through Epi’s Facebook timeline and happened on apost about radishes with a tasty-looking image. I saw the word “roasted” in the comments and had to step back for a second. Roasting radishes? Radishes kill it in thispine nut–sprinkled yogurt diporeven just on their own, slathered with salted butter. I’ve sprinkled raw radish slices on top of tacos and soups. But I had never thought about roasting them (or, heck, cooking them at all).
But it turns out that when tossed with olive oil, salt, and pepper and cooked in a hot oven, radishes take on that same caramelized sweetness that makes roasted vegetables so comforting, with less of the sharp, peppery taste they have when raw.
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To make the dish, quarter and roast the radishes for about 20 minutes. Once cool, toss with lemon juice to brighten them up and accentuate those deep, roasted flavors. Reader Stephanie H. suggests bringing out even more of the sweet notes by finishing the roasted radishes with a drizzle of honey.
Serve as a first course before a heartyroasted pork tenderloin(bonus points if you keep the greens and turn them into a pesto). Crumble a bit of crispy bacon on top and you just might become a radish believer.
