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| "RUN! RUN BEFORE IT'S TOO LATE! My kingdom for opposable thumbs! Or legs!" (Yes, these are the radishes speaking) |
Bad news: Roasted radishes remind me of roasted chunks of zucchini and do not even taste like radishes.
Do not want.
I did some research and pulled the recipe from a trusted source - still trusted - but figure this is a "chacun à son goût" difference of taste.
My advice is, don't throw your radish greens out - sauteing or roasting the greens is a good idea. Leave your radishes in the crisper and eat them raw - or pickle them. If I ever do this again, I'll crank up the heat and just cook them long enough for some color, sauteing the greens separately - or I'll roast the greens 'til just crispy (they were very good!). The likelihood of me roasting radishes again is - oh -
If you want to give this a shot, go for it. Believe me, I'd love to find out I was doing this wrong as my love of roasted things knows no bounds. In the mean time, I'm going to dream of sliced breakfast radishes on a baguette spread with sweet butter and sprinkled with sea salt.
