Roasted Radish Recipe

The round, salad-radish is a wonderful thing; it brings color, texture and sharp, peppery flavor to any salad. The radish contains a wealth of nutrients and antioxidants as you can read about below. More often than not, this radish is served raw, sometimes sliced and also whole; the french love to eat them whole with a little fresh butter known as radis au beurre. The crunch of a raw radish is fabulous, but cooking these little globes, especially roasting them, is a whole new experience. During cooking, the radish softens, the texture slightly collapses, and the fiery taste mellows down leaving a sweet, softer experience. And, more importantly, the radishes are cooked in under 20 minutes. In this roasted radish recipe, we are talking about the european radish, not to be confused with the daikon as it is known, or the intensely flavored horseradish which is a different thing as it is a member of the mustard family. The roasted radish is a nice snack, served with a pre-dinner drink, and also alongside milder roasted poultry, toss into a vegetable pasta dish, and even cook and toss into a salad. Everyone will be asking what that delicious and unusual flavor is. The roasted radish also works with many different herbs and flavorings, and you will find alternatives after the recipe.