Roasted Radishes with Red Onions

Who knew radishes were a prime candidate for a hot oven? Up until now I thought they were just pretty little veggies with a peppery attitude meant only for salads, slaws, and crudite platters.

Oh, how wrong I was.

As a self-proclaimed roasting addict, I sat up straighter in my chair with wide-eyed wonder when I clicked on this article from The Kitchn espousing the virtues of roasted radishes.

When roasted at high temperatures, the radish’s bright poppy red skin turns a wonderful pastel pink, its crispness gives way to a juicy tenderness and its trademark peppery bit is muted. I took the Kitchn’s recipe a step further and tossed my radishes with some aromatic herbes de Provence and roasted them with red onion. All together it’s a side dish with sweet, caramelized flavors that’s impressive enough for a roast or ham, but easy enough for a weeknight accompaniment to chicken or pork chops.

In other words, you’ll want to keep this recipe handy.

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