Radishes are slowly becoming a staple in my house. I toss them in salad, stuff them in tacos, and layer them on buttered toast. Usually we eat them raw, or, less often, pickled. I never really thought about roasting them until I saw this gorgeous picture in a magazine.
I wasn't sure if their flavor would match their looks, but they did. When cooked they lose their bitter bite, and taste similar to potatoes, but a little lighter.
I dressed them in this vinaigrette and served them with flank steak, grilled onions, greek yogurt, and flat bread.
Eating al fresco is one of my favorite things---something to be savored around these parts. Before we know it humidity, the worst dinner guest ever, will invite herself to the table. How rude.
I cleaned the radishes, tossed them in olive oil, and roasted them at 425 degrees for about 35 to 40 minutes, flipping them once during that time. Delicious.
p.s., What do you think of my new paella pan? I bought it at an estate sale for $10 bucks. I guess that means I have to make paella!
