Wednesday, October 24, 2012

Roasted Radishes

Yes, seriously. Roasted radishes. I know, it sounds bizarre, but they're really actually tasty. We've gotten radishes the last several weeks in our CSA box, and they've kind of built up 'cuz who has  big ol' BUNCH of radishes for a snack?! They'd mentioned roasting radishes in their newsletter so I figured, hey, why not? Good way to use up these not-so-crisp-anymore radishes filling up my fridge.

I didn't want to search through the newsletters so I just did a quick online search, which gave me what I was basically planning anyway.  This is really so very simple that it's only a mental recipe, but roasted radishes are unusual enough I wanted to share the idea.

  • A lot of radishes (Recipe says 1 lb.; I used 3 or 4 bunches, some rather not-so-crisp) Wash 'em, cut off their tips and tails, and quarter.
  • Toss with olive oil and large grain (kosher-type) salt. I did this right in the pan I was going to use anyway 'cuz hey, less dishes.
  • Roast in oven until done.  Done may mean more or less caramelized for you, but give them time to mellow and roast - maybe 30 minutes? I had them in at 325F 'cuz that's what I wanted for my roast, but you've got a lot of leeway here as long as you're keeping an eye on them periodically so they don't burn.
That's it. I know - not really a recipe, but I never would've thought to try roasting radishes without our CSA's suggestion in the newsletter.  Mr. Kluges and I found them tasty, but the girls weren't so keen. Also, beware the radish burps later. :)