Unrecipe of the Week

Last weekend, I went to the Farmer’s Market and was seduced by the display of multicolored radishes. What does one do with radishes, other than eat them raw, you might ask? I roasted them. The flavor was unexpectedly unique. They softened and resembled a turnip or another milder root vegetable, with a slightly caramelized exterior. While I used tarragon for flavoring, almost any herb would do. Next time, I will try a balsamic glaze. It seems no matter what you do, the result will be a unique new twist on a rarely explored vegetable.

Roasted Radishes:

Heat the oven to 450 degrees. Put a roasting pan in the oven until it’s hot.

Clean the radishes, and toss them in a little olive oil, salt and the herb of choice. I used tarragon.

Place the radishes in the hot pan and return it to the oven. Shake the pan ever few minutes, and roast until they are softened and blistered, about 15-20 minutes, depending on the size of the radishes.

Sprinkle with a little more salt and olive oil if needed and enjoy!!

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