Roasted Radishes 4.000

Deb Lindsey for The Washington Post

Jan 11, 2012

Although you can roast spring radishes, winter radishes stand up better to high heat. Roasting them mellows their bite; their dense flesh becomes almost creamy.

Hilds Blauer or China Rose radishes are available from Tree and Leaf Farm, Next Step Produce and Sunnyside Farm, all of which sell produce at some area farmers markets. Daikon radish may be substituted, but you'll miss that lovely interior pale pink color (and you'll need to peel them).


Servings: 4
Ingredients
  • 1 pound Hilds Blauer or China Rose radishes, scrubbed well (may substitute daikon radish; see headnote)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon minced fresh rosemary
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground fennel

Directions

Preheat the oven to 400 degrees. Line a roasting pan with aluminum foil.

Cut the (unpeeled) radishes into approximately 1-inch cubes and place in the lined roasting pan. Add the salt, pepper, rosemary, oil and ground fennel; toss to coat evenly. Roast for 20 minutes, tossing the radishes a few times so they cook evenly, until they're lightly browned and tender enough to be pierced with a fork.

Serve hot or warm.

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Recipe Source

From Washington food writer Emily Horton.

Tested by Mary Pat Flaherty.

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Email questions to the Food Section at food@washpost.com.