The roasting process mellows sharp radishes, and makes them sweeter, while still preserving some of that great crunch.
Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4 as a side dish
2 bunches radishes, leaves reserved for another use, roots scrubbed and cut into 1/2″ pieces
1 clove garlic, crushed
2 Tablespoons chopped fresh rosemary
salt and pepper to taste
Preheat the oven to 400 F. Place the radishes in a bowl. Mix the garlic and olive oil, pour over the radishes, and stir to coat. Spoon radishes into a baking dish, sprinkle with the rosemary, salt and pepper. Bake until tender and slightly browned, stirring once or twice, about 30 minutes.
Served up by Tod Dimmick