Thursday, January 10, 2013

Roasted Radishes

Every year, I like to try a new dish at Thanksgiving to add to the standbys. Four or five years ago, I learned how to make a sweet potato souffle, which has been a huge success and beats the hell out of the sweet potatoes with marshmallows everyone seems to expect and then won't eat. This year, I gave roasted radishes a try. I'm still stunned by the approval ratings.

The dish was prompted by the many bunches of radishes that were arriving twice a month in my farm box. Like fresh tomatoes, I think I'm the only person in my house who will eat the fresh radishes, so they were piling up in the refrigerator. I stumbled upon a recipe on-line and realized it would be a quick fix during the busy prep that is Thanksgiving. It also turns out to give a lovely burst of color to the table and it could not be easier.

Remove the greenery and long root from three bunches of radishes and scrub the bulbs. Coat the radishes with a layer of olive oil and spread on a roasting pan. Generously sprinkle with kosher salt and fresh herbs (thyme and rosemary are good choices.) Stick the pan in an available space in the oven (I think I used a temperature of 375F, but I've seen 425F suggested.) Cook for 30-40 minutes, stirring as you have time, until tender but not mushy.

As I said, very easy. And very good.