Roasted Radishes

One advantage of random recipe searches is that you discover new ideas.  I don't remember which blog had these as a garnish, or if it was for soup or salad, but a specific search for roasted radishes produced a plethora of hits.

The only reason I don't grow radishes is because, really, how many can you eat?  I'll put a single one on a full salad that serves four to six, sliced thinly so its tangy crunch goes a long way.  Then what do you do with the rest of them?

So I made the 50¢ investment on a bunch of radishes at the market.  Half of the greens and one radish went into the lentil burgers for both volume and spice.  The other half of the greens went into some vegetable broth.  What was left is now in this post.  Not bad for half a dollar.

So, how do they taste?  Kind of like tangy red potatoes.  I never realized that radishes were starchy.  You could eat them as a side, or on a salad, or in a soup.  Maybe stuff chicken or fish with them.  The point is, they're not like the crunchy, spicy root you eat raw.  Maybe I'll buy a packet of seeds.

1 bunch red radishes
salt and pepper
1 Tb olive oil

1.  Preheat oven to 400º.

2.  Cut off taproots and stems from radishes.  Slice in half lengthwise.  Toss in oil to coat, then sprinkle with salt and pepper.

3.  Place cut side down on baking sheet and roast until softened and lightly browned, about 15 minutes.  Serve either hot or chilled.

Difficulty rating  π