After reading this article in the times: http://www.nytimes.com/2010/05/12/din...
I bought some red radishes and cut into quarters, olive oiled and salt and peppered and tossed them in a hot oven. When they were nearly done, I added some pumpkin seeds. It was phenomenal. Let me ask you, chowhounders, what else do you do with roasted radishes? Have you ever tried roasting the asian ones? I feel like this is something I'm about to become obsessed with.
I like to roast them in a foil packet on the grill. Usually I toss with salt, pepper, and soy sauce, add a few pats of butter, and grill the packet for about half an hour. Thanks to an abundance of radishes from the CSA, I am actually enjoying some right now as an afternoon snack!
Thanks for posting that link! Is there a particular variety of radish I should look for to use in this recipe? Local farmer's markets (NYC) seem to sell a few different types.
I have been on a veggie roasting kick for years and thought I tried everything. Will toss in the radish my next go around. Thank you for sharing.