Many, many thanks to Christine at The Perky Poppy Seed blog for discovering that radishes roast so beautifully. As she says,
When you roast a radish something happens to that in-your-face-bold radish taste. The radish becomes an elegant vegetable, with a mild delicate taste. Roasted radishes are lovely on their own or in a salad. I like mine on top of a spinach salad with a bit of of lemon zest and a nice simple vinaigrette.
After reading her post, I bought 3 bunches of radishes (on sale—extra bonus), roasted them, and they were delicious! I had no idea that your could roast radishes and, probably, daikon as well.
This blog has her recipe, adapted from The Silver Palate cookbook, and her lovely photos. (Stars are mine.)
- Preheat the oven to 450 F.
- Then quarter the radishes.
- Place the radishes on a foil lined baking sheet.
- Drizzle a little Extra Virgin Olive Oil on top of them. Then toss with your hands to make sure they are coated. Do not add too much oil or they will be greasy. Then sprinkle liberally with coarse grey sea salt.
- Place in the oven and roast until fork tender (for about 20-25 minutes tossing after about 10 minutes).
*If you’re a Weight Watcher, go easy on the oil. Ditto for the salt if you have to watch your salt intake as the spouse does. Also, I didn’t have sea salt so I used the regular stuff. I don’t know how much that may have altered the flavour of the radishes, but they tasted great to me!