Thursday, June 10, 2010


Roasting radishes is a wonderful cooking method for them. This is especially true if you don’t like them because of that bite a raw radish has. Roasting them also allows them to be used in numerous ways beyond a salad.
This is a picture of the radishes and turnips I roasted from this week’s share. The following recipe is for radishes, but I just did the radishes and turnips together.

Roasted Radishes
From “Fresh Every Day” by Sara Foster

1 bunch radishes, cleaned and stems removed leaving ½ inch of stem
1 T unsalted butter, melted
1 T olive oil
2-3 sprigs of fresh thyme
Salt and pepper

Preheat oven to 400 degrees F.

Place radishes on a baking sheet. Toss with butter, oil, salt and pepper. Sprinkle with the thyme. Roast 10 – 15 minutes until the radishes are tender but still slightly crunchy.

These can be a side dish, tossed into a salad, or I put them in Pasta Primavera last night (see post).

In addition here is a link from the new Cooking Channel about radishes.

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