Photo Credit: A. Kane
What is crisp, peppery, and a popular salad topper? Raw radish. What is buttery, mellow, and eaten far too infrequently? Roasted radish. I know, I know, you may be saying, roasted radish—that’s a stretch. But I implore you, give it a shot; this may just become one of your favorite roasted vegetables.
I love radishes in many forms. They are spicy during warmer months, and during colder months they offer a crunch without such a punch. But I, like many people, had only experienced them in their raw, unadulterated state—until a few years ago. I was on a big roasted vegetable kick, and one day threw some radishes that I had in the fridge onto a pan, tossed them in olive oil, salt and pepper, and popped them into the oven.
About 40 minutes later, my radishes were perfectly shriveled, glistening from the heat of the oven, and rosy pink like a newborn’s cheeks. I tried one, and was hooked. Any bit of pepperiness was tempered through the cooking process. They were soft inside yet crisp outside—they simply tasted like an excellent roasted root vegetable. Since that day I have never turned back.
The following recipe can just be a simple roasted vegetable dish, but I spruced it up a bit. Adding fresh mint, as well as fresh lemon zest makes the radishes really pop, and turns the dish from simple to sublime.
Roasted Radish with Mint and Lemon
2 bunches of radishes, trimmed and if large, sliced in half
1 tablespoon olive oil
salt and pepper, to taste
2 teaspoons chopped fresh mint
zest of half a lemon
Preheat the oven to 425°.
In a shallow baking pan toss radishes in olive oil, and season with salt and pepper. Roast in the oven for 35-40 minutes, tossing once. When finished, radishes should be soft and brown around the edges.
Remove from the oven, place in a serving dish and sprinkled with both the mint and the lemon. Serve immediately.
Adrienne Kane is a writer and photographer. She is the author of a memoir, Cooking and Screaming, and the food blog, nosheteria.com.