Roasted Radishes

Yes, I realize that radishes are not most peoples favorite food, or even on their "like" list. The strong peppery flavor is definitely a deal breaker one way or the other. I was raised growing radishes in our garden so I actually don't mind them. But when I came home from Bountiful Baskets with two bags of them, I knew I would have to get a little creative in eating them. The hubby will not touch them, even in a salad. I don't want my kiddos to have his picky palate though so I like to try to find a way for them to eat, even like, all veggies. After reading some ideas on Bountiful Baskets facebook page I decided to try roasting them. I was so pleasantly surprised. They lost most of the peppery flavor and become much more mild. Almost a mix between cauliflower and potatoes. We had pork verde tacos and fiesta rice that night so I threw in a little cumin to give them some Latin flair. There is a city in Mexico that actually celebrates the "Night of Radishes" so I felt the Latin flair for these radishes was well suited!

 

Roasted Radishes

Radishes, washed andcut into quarters

Olive Oil

Salt and Pepper

Cumin

Pile radishes on a cookies sheet. Drizzle with a little olive oil and season with salt, pepper, and cumin. You don't want to overdo it, especially on the pepper. Toss with your hands to evenly coat. Arrange in a single layer and roast at 400° for 20 minutes, stirring 2-3 times during cooking.

  

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