Roasted Radishes
1 pound Hilds Blauer or China Rose radishes, scrubbed well (may substitute daikon radish)
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
1 teaspoon minced fresh rosemary
1½ tablespoons extra-virgin olive oil
½ teaspoon ground fennel
Heat the oven to 400 degrees. Line a roasting pan with aluminum foil.
Cut the (unpeeled) radishes into about 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.
Serves four.
Cook's note: 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).
@Recipe nutrition:Nutrition values per serving: 60 calories, 5 g fat (1 g saturated fat), 4 g carbohydrates, 2 g fiber, 0 protein, 0 cholesterol, 310 mg sodium.
Emily Horton for The Washington Post