By Joe Stumpe
You think you know a vegetable, eating it in all the familiar ways, and then all of a sudden you realize you’ve never enjoyed a tenth of its potential. That’s how I feel about radishes, having now been turned on to the idea of roasting them.
Sure, I’ve always liked their peppery freshness when sliced raw into salads, or as a garnish for Mexican street tacos. But cooking them imparts a whole new sweetness to them, and frankly makes me want to eat a whole lot more of them.
I compared several recipes online before coming up with this version, which combines radishes with another favorite vegetable, those small rainbow potatoes now sold by the bag all over, for a dish as colorful as it is tasty. A few other ingredients – olive oil, garlic, parsley, salt and pepper – are all you need.
ROASTED RADISHES AND RAINBOW POTATOES
1 lb. radishes, trimmed and halved (or cut into thirds if extra large)
1 lb. rainbow potatoes, skins left on and cut into halves
Salt and pepper to taste
2 cloves garlic, mined
Freshly chopped parsley
Preheat oven to 425 degrees. In a bowl, toss together radishes, potatoes, olive oil and salt and pepper. Pour into a sheet pan in a single layer and place in oven.
Cook about 25-30 minutes, stirring occasionally, or until radishes and potatoes are easily pierced with a fork and cooked through. About 5 minutes before they’re done cooking, toss in the garlic and stir. When done, place all in a serving bowl, sprinkle with parsley and serve.