Roasted radishes with almond salsa verde
Roast
Roasting
It was only recently that I started cooking radishes. I always thought of radishes as something you eat raw atop a buttered slice of white bread with plenty of salt and pepper, or thinly sliced and tucked into a salad if feeling slightly more ambitious. But now, I totally understand the appeal of cooked radishes. With just a short blast in a hot oven or whirl in the pan, they transform from spicy and crunchy to sweet and mellow. Sometimes I like eating them unadorned, roasted simply with olive oil, salt and pepper. But for something more complex and full of flavor, I turn to this preparation where I slather roasted radishes with almond salsa verde. The radishes soak up the bright, pungent salsa verde, and the almonds lend a nice textural contrast to the soft radishes. A simple extra step that makes a big difference is popping the roasted radishes under the broiler for a few minutes until they get charred and caramelized in spots. (Don’t skip this step -- the broiler really works its magic on the radishes.) You’re left with a versatile side to grilled fish or meat -- or for something different, serve them crostini-style so all of the delicious goodness soaks into the bread.
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