Showing up on menus all over New York City, according to New York Times writer Melissa Clark, roasted radishes are “sweet, succulent, and mellow.”
Pan- or oven-roasted radishes can be jazzed up with a sprinkling of feta cheese and herbs, or naked with sea salt and cracked black pepper.
Radishes and green tops, too
Extra virgin olive oil
Salt and pepper
butter
Fresh lemon juice, optional
Preheat oven to 500 degrees. Trim and wash radishes and pat dry. Wash and save the greens, if you like. Heat oil in large ovenproof skillet. Add radishes, seasoning and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender. Return the skill to the burner and stir in enough butter to coat the radishes. Add the greens and cook just until they’re wilted. Add lemon juice, if desired. Serve immediately.
(Recipe help from www.foodandwine.com