My new favorite thing is roasted or sauteed radishes. It’s like the tastiest potato you ever had, but with a firmer texture and a more delicious flavor! If the “bite” of a raw radish is too much for you, fear not, for this method really tames the spice, too.
It’s the kind of delight that doesn’t need a formal recipe. Last night I sliced three watermelon (aka beauty heart) radishes thinly on my mandoline slicer, put them in a single layer on a baking sheet and drizzled them with olive oil. Some chopped garlic, a light sprinkling of salt and fresh cracked pepper, and a good roasting at 400F for about 15 minutes. Or until they get brown on the edges and shrivel up a bit.
I DO highly recommend using a larger kind of radish, rather than the smaller red ones most people think of, because it will be less work and they will greatly reduce in size. You can also simply saute them on the stove, if you’d rather be more hands-on with your cooking.
We ate them with some baked black eyed peas and the Mac N Kale Salad from Blissful Bites (yum! full review coming soon).