With this week’s theme, I felt driven to turn something Sconeman would NEVER eat, even if his life depended on it, into something he’d actually try, and maybe like. I know he loves turnips. And I figured turnips and radishes are sorta-kinda related, so I went with roasting. The verdict: Sconeman liked them! A word of advice: I’ve found that cooked radishes lose their infamous “bite.” Adding raw onion gives you some zing, and also tastes really great with the sweet butter. - mrslarkin —mrslarkin
Test Kitchen Notes
Mrslarkin has come up with a brilliant way to serve roasted radishes, tartine-style, and some spot-on garnishes. Because roasting radishes mellows their trademark bite, strong flavors like red onion, blue cheese and fresh thyme fill in the gaps, but the radish still adds some crunch, sweetness and a bit of radishy spunk. Altogether, it's a luxurious and satisfying lunch. - Kristen —The Editors
2 or more
bunch fat red round radishes, trimmed, very large ones halved/quartered, if desired
unsalted butter, cut into small pieces, plus more for serving
Place radishes in a roasting pan. Drizzle with olive oil and scatter butter pieces over. Strip thyme leaves off stems and sprinkle over the radishes. Season with salt and give everything a good toss.
Roast for 15 to 20 minutes, or until radishes are wrinkly. If your radishes are small or skinny, watch them carefully, so as not to overcook them.
Midway through cooking, give the pan a shake.
Let cool slightly. Slice radishes into fat rounds. Place on a serving dish, drizzle with olive oil and dress with thin slices of butter. Sprinkle generously with sea salt and, if you like, some black pepper, too. Scatter red onion slices over the radishes. Serve with crumbled blue cheese or with hunks of crusty baguette and additional butter, salt and thyme.