Roasted radishes
Serves 4
From Washington Post food writer Emily Horton.
Although you can roast spring radishes, winter radishes stand up better to high heat. Roasting them mellows their bite; their dense flesh becomes almost creamy.
Daikon radish may be substituted for Hilds Blauer or China Rose radishes, but you'll miss that lovely interior pale- pink color (and you'll need to peel them).
INGREDIENTS
1 pound Hilds Blauer or China Rose radishes, scrubbed well (may substitute daikon radish)
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon minced fresh rosemary
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon ground fennel
INSTRUCTIONS
Preheat the oven to 400 degrees. Line a roasting pan with aluminum foil.
Cut the (unpeeled) radishes into approximately 1-inch cubes and place in the lined roasting pan. Add the salt, pepper, rosemary, oil and ground fennel; toss to coat evenly.
Roast for 20 minutes, tossing the radishes a few times so they cook evenly, until they're lightly browned and tender enough to be pierced with a fork.
Serve hot or warm.
Per serving: 60 calories, 0 g protein, 4 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 310 mg sodium, 2 g dietary fiber, 2 g sugar
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