We are so used to eating radishes raw in salads that when I heard someone mentions roasting them, I needed to give it a try. They turned out deliciously mild and soft yet still had a little bite and crunch at the same time. You can use them warm as a side dish or serve them at room temperature with some cocktails. Either way, they are winners. Leave a little of the stems on, they roast up nicely and are perfect for picking up the radishes with your fingers. And don’t forget to eat the stems too – they add extra crunch!
Makes about 1 1/2 cups
2 bunches of little red radishes
1 tbsp olive oil, or more if desired
Large pinch of sea salt
Splash of balsamic vinegar
Preheat the oven to 375ºF. Wash the radishes, cut off the long root ends and trim the leaves down to about one and a half inches.
Cut the radishes lengthwise into halves, toss them with the oil and salt and spread in a single layer on a low rimmed baking sheet. Roast for 25 to 30 minutes until the stems are crispy and some brown spots have formed along the cut surface.
Transfer radishes to a bowl, sprinkle with a dash of balsamic vinegar, adjust the salt and perhaps splash a little more olive oil over them. Serve warm or room temperature.