Serious Eats / Vicky Wasik
It’s a rare day to see a cooked radish on the table—it’s one of those vegetables that seems destined for eternal rawness, all crisp and crunch and peppery bite. But radishes become absolutely divine when cooked, such as the roasted radishes in this recipe. Their firm, watery texture gives way to juicy softness, and the intense spice they’re so famous for mellows out. Radishes are related to turnips, so if you’re trying to imagine what they’re like, think of tiny, sweet-plump roasted turnips with a clean, less sulphurous flavor and you’ll kind of get the idea. One you try cooking them, you may find yourself eating a lot more radishes in your life.
