Nourish: You've had radishes in salads and with bread and butter. Try them this way.
I first tried roasting radishes last spring, and I admit I approached the idea, which had been popping up here and there on my Instagram feed, with both curiosity and skepticism.
One taste and I was completely sold.
After just minutes in a hot oven, the crunchy, sharply flavored vegetable is completely transformed to one that is tender, with a mellow, subtly earthy taste similar to that of a turnip. Roasted radishes are so different from raw that even if you are not a fan of them uncooked, you might love them like this.
Keeping the radishes cut sides down in the pan allows them to get lightly browned on that side - there is no need to toss them during cooking. They are delicious simply seasoned with salt and pepper, but a finishing sprinkle of fresh herbs heightens them further, adding contrasting color and fragrant flavor.
The accompanying recipe calls for parsley and dill; basil, cilantro, chervil and/or chives would also be lovely. The result is a refreshingly different dish that is perfect, warm or at room temperature, as an accompaniment for roasted chicken or meat, or as part of a hummus plate. It's like seeing a familiar friend in an entirely new, more intriguing way.
• Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at www.elliekrieger.com.