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Author Notes: I was a weird kid. Instead of managing a lemonade stand, I sold radishes. I piled the first spring harvest into my sister's red wagon then wheeled it to the front sidewalk and added a cardboard sign advertising "Radishes 1¢." I didn't get many customers.
In the end my mother bought my entire crop. This actually worked out pretty well for me, as I am and always have been a radish fiend. I sat on the front stoop dipping the peppery red and white orbs into a dish of salt and all was right with my world.
Roasted radishes have been making the rounds for a few years now. Ravers claim that heating radishes gives them new life. They soften. They mellow. They become buttery. Being a radish aficionado I was nervous about ruining a tasty orb by cooking it. Then it occurred to me that wrapping the radishes with bacon might sweeten the experience. The result was soft tasty radishes (almost like a Brussels sprout-lite) that soaked up just enough of the salt-savory bacon flavor to balance the sweet barbecue.
Makes 12 single radishes
- 12 radishes
- 6 slices of bacon, halved
- 1/3 cup prepared BBQ sauce
- You will need 12 toothpicks or 3 bamboo skewers.
- Place bacon strips on wire rack over cake pan; bake in preheated 400 degree oven until just starts to brown, about 10 to 15 minutes.
- Wrap each radish with bacon strip and secure with skewer. Brush all sides with barbecue sauce. Return to oven and bake until bacon is crisp and radishes are soft; additional 15 to 20 minutes.
- Serve with additional BBQ sauce.
- This recipe was entered in the contest for Your Best Radishes or Turnips
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