Recipes
Second course
Roast
Roasted radishes and root vegetables with rosemary and mustard

Roasted radishes and root vegetables with rosemary and mustard

Roast

Roasting

I like cooking radishes with roasted vegetables because they don’t get too sweet. The dressing for this recipe calls for onion seeds, which can be found in an Indian foods market. You could leave them out if you can’t find them. Try to find them, though as they’ve got a rich, nutty flavor. I first bought them to use in Monica Bhide’s recipe for Salmon with Kumquat Chutney. She also uses onion seeds in a turnip recipe, which is very Indian in flavor. Since this is paired with rosemary, this dish is more American in character.