I remember growing radishes as a kid since they were the easiest and fastest germinating plant but had no interest in eating them back then. I now love the occasional crunch of sliced peppery radishes on a salad but for the most part I could take or leave them. That was until I saw a picture of them roasted on a friend’s Facebook feed, I was intrigued.
Super simple delicious way to make them, roasting mellows the peppery bite and turns them sweeter with a deeper flavor. I used this recipe from Bon Appetit and riffed on it a bit, using lemon olive oil and some fresh thyme.
I could see using this as a side, ingredient in a salad, added to other roasted vegetables. If your CSA basket runneth over, here’s an alternative!