Roasted Radishes

Have you had roasted radishes?  I hadn’t until recently… but I’m a new fan.  I swear, you can roast anything and it deepens the flavor.  I never thought of roasting radishes though. Some don’t like radishes, and admittedly, I was one that didn’t.  Yet I have come to like the spicy crunch they lend to a salad.  Jacques Pepin advocates serving them with a smear of soft butter and sprinkling of sea salt.. maybe it was that preparation that changed my mind.  But no matter, even if you don’t like raw radish; roasting radishes is a beast of another kind.


Simply roasted at 400F for 20 minutes with a sprinkling of salt and a drizzle of olive oil, these roasted radishes are creamy, crisp, and delicious.  They are transformed into an entire different vegetable when roasted.

I served them with a toss of mixed greens and herbs, a fine dice of red peppers, and a crispy fried salami.  I plated the salad on top of a generous smear of salsa verde for a bright freshness.

Salsa Verde:

In a blender or mini food processor blend

  • cilantro
  • garlic
  • green onion
  • jalapeno
  • capers
  • olive oil
  • salt

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