Cooking totally mellows the zingy pungent flavor intrinsic to raw radishes
while bringing out a subtle sweetness that is very easy on the palate.
The easiest way to cook radishes is to roast them. Like other root
vegetables, radishes take well to roasting. Even the hottest of radishes
will emerge from the oven mild and creamy.
one dozen medium-sized radishes, quartered
olive oil, for drizzling
salt, to taste
Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon),
plus more for garnish (optional)
Preheat oven to 375-425 degrees.
Place the chopped radishes on a large cookie sheet or in cast iron skillet;
drizzle radishes with oil, toss to coat, and season with salt and pepper to
taste. Roast radishes for 20-25 minutes, or until desired doneness. You can
leave them slightly crunchy.
Adapted from: Clean Cuisine & More: Anti-Inflamatory Clean Eating Recipes,
Nutritional Advice & Fitness
Gail Ingram Photography