On Apr 15, 1:25 pm, "Phyllis Stone" > wrote:
> Didn't someone mention roasting radishes the other day?

Well, I mentioned them being part of a dish of cooked root vegetables
in a casserole with a dill and gruyere sauce. Perhaps that's what you
remember.

> Would you do it the
> same way you do other vegetables? Kosher salt, fresh ground black pepper and
> garlic?

Sure. If not using a sauce, lightly mist them in oil first to get the
seasonings to stick.

> Do you slice them or leave them whole?

Whole.

And if no sauce, try a tiny splash of balsamic vinegar on them. They
turn out sweet when cooked, so the vinegar is a nice offset.

--
Silvar Beitel