I was flipping thru a Food & Wine magazine this morning and saw a recipe for Roasted Radishes. Since I was making roasted cauliflower for dinner anyways, I had to try it. The original recipe was more complicated and had them served on a bed of sauteed radish greens. I had some in a bag in the fridge so I significantly simplified the recipe.
Gently toss radishes with a little olive oil, salt and pepper.
Place in a roasting pan that allows ample room or they will steam.
Roast for about 20 minutes or until they can be pierced with a fork.
They were amazingly good. I only made a few so we could try them. I got one. Warren ate the rest.