Radishes are one of those vegetables that I’ve always wanted to like, but… never have… until recently, when I began growing them for immediate gratification. The days to germination for radishes is 7 to 10 days, so they have my heart just for the small feeling of success that comes every time a row of baby leaves emerge.
But roasted — now that’s a different story. Roasting radishes, just as with any other root vegetable, brings out all of the sugars and softens the flavors. And they are lovely this way. They almost taste like potatoes — not quite mind you — but enough to ease any lingering doubt that these “mini root vegetables” can be a star.
2 bunches radishes, de-stemmed and cleaned
1 tablespoon olive oil
1/4 teaspoon salt
Heat a medium skillet over medium-high heat. Add the oil and then carefully add the radishes. Sprinkle with salt and cover. “Stir” every minute or two by holding the handle of the pan and the lid with potholder and shake the pan like your grandmother used to do for popcorn. Cook for 15-20 minutes or until the radishes are browned on the outside and very tender on the inside.