I first tried roasting radishes last spring, and I admit I approached the idea, which had been popping up on my Instagram feed, with both curiosity and skepticism. But after one taste, I was sold.
With only a few minutes in a hot oven, the crunchy, sharply flavored vegetable is transformed to one that is tender, with a mellow, subtly earthy taste similar to that of a turnip. Roasted radishes are so different from raw that even if you are not a fan of them uncooked, you might love them like this.
Keeping the radishes cut sides down in the pan allows them to get browned lightly on that side - there is no need to toss them during cooking. They are delicious simply seasoned with salt and pepper, but a finishing sprinkle of fresh herbs heightens them further, adding contrasting color and fragrant flavor.
The accompanying recipe calls for parsley and dill; basil, cilantro, chervil and/or chives also would be lovely. The result is a refreshingly different dish that is perfect, warm or at room temperature, as an accompaniment for roasted chicken or meat, or as part of a hummus plate. It's like seeing a familiar friend in an entirely new, more intriguing way.
Roasted Radishes With Herbs
Yield: 4 servings
2 bunches medium radishes (about 20) trimmed, with 1/2 inch of the stem left on, and halved 1 to 2 tablespoons olive oil 1/4 teaspoon salt, or more as needed 1/8 teaspoon freshly ground black pepper 2 teaspoons chopped fresh parsley leaves 1 teaspoon chopped fresh dill
Preheat the oven to 450 degrees.
Place the radishes in a 9-by-13-inch baking dish and toss with the oil (to taste), salt and pepper. Arrange the radishes so that they are cut sides down. Roast for 20 to 25 minutes, until tender and the cut sides have browned a bit.
Transfer to a serving dish; sprinkle with the herbs and more salt, if desired. Serve warm or at room temperature.
Nutrition information per serving: 35 calories, 0 g protein, 0 g carbohydrates, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 160 mg sodium, 0 g dietary fiber, 0 g sugar.