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.
In a blender or mini food processor blend
- green onion
- olive oil