Tuesday, January 28, 2014


Roasting radishes brings out a mild sweetness that's quite irresistible. When radishes are in season, I like to get a mixed bunch so I can have a few different shapes and colours. Who said you can't play with your food?!

You can definitely roast a bigger batch of these and keep them for a couple of days. They're great warm from the oven but also keep well in the fridge to toss in a salad the next day or to have as a side with a meal. Or on bread with butter. Or on their own with a bit of feta and pepper on top.

Roasted Radishes
Makes: 1-2 servings

- 1 bunch (6-7) radishes
- 2 tsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper

  1. Preheat oven to 350 F/ 180 C.
  2. Wash and trim the radishes.
  3. Cut each radish into half. If you have some long varieties like torpedo radishes, cut them length-wise into half.
  4. Toss with olive oil, salt and pepper.
  5. Put on a baking tray or other oven-safe pan and roast for 15 - 20 minutes, or until fork-tender - 5 or so more minutes.
  6. Serve as a snack, or a side, or on a salad.

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