Didn't someone mention roasting radishes the other day? Would you do it the
same way you do other vegetables? Kosher salt, fresh ground black pepper and
garlic? Do you slice them or leave them whole?

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

Phyllis Stone wrote:
> Didn't someone mention roasting radishes the other day? Would you do it the
> same way you do other vegetables? Kosher salt, fresh ground black pepper and
> garlic? Do you slice them or leave them whole?

I left them whole, and roasted them with a bunch of other veggies. They
were okay, but nothing to write home about.

Serene

--
"Basic principles of the Universe, oo. Do tell. Quantum mechanics?"
"You cannot know simultaneously where you are in a relationship *and*
how fast it is going." - Piglet and Rob Wynne, on alt.polyamory