‘Great Sauces Transform Good Food into Gourmet’
Take me back to Shanghai
My visit to Shanghai several years ago was punctuated with fresh Chinese food. These Roasted Radishes bring back memories of the fresh wok dinners with a wide variety of garden-to-table vegetables I enjoyed in Shanghai. Mainly served in tossed green and potato salads or the bright red contrast color on crudite plates, radishes are rarely cooked or roasted. The heat softens the color, the texture, and mellows the spiciness.
Recipe: Roasted Radishes
Active Time: 10 Minutes | Total Time: 30 Minutes | Yield: 4 Servings
1 lb radishes, cleaned and trimmed
1 Tbsp olive oil
freshly ground black pepper
squeeze of fresh lemon
1/2 tsp minced fresh thyme
Special Equipment – 7X11 baking sheet
1 Preheat the oven to 425 degrees.
2 Place radishes on a foil-lined small baking sheet and drizzle with olive oil. Toss to coat all surfaces. Season with salt and pepper. Bake for 20-25 minutes.
3 Place radishes on a serving plate. Squeeze a little lemon over the radishes and dust with thyme.
Cut the radishes in half to speed the roasting time to about 15-18 minutes depending on the size.
Try adding radishes to a pot roast with potatoes and carrots.
- Exchange olive oil for melted butter.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 16, 2014