In the past, radishes always got the best of me. We’d get a bunch in our box and I’d do my best that week to use up all of our veggies. Next box would arrive with another bunch of radishes and lo and behold, there’s that other bunch still in the bottom of the crisper. Part of the problem is that I don’t have a huge repertoire of radish recipes, and unlike my Dad, I can’t just pop them in my mouth raw like candy. But, then along came this recipe for roasted radishes and it uses two to three bunches! Perfect for when I get a little behind...Surprisingly this is one of the few (if not the only) savory recipe on this site that doesn’t use salt & pepper as seasoning. The soy sauce provides just the right amount of salty flavor and the radishes retain enough of their peppery bite to stand in for black pepper.
I have also recently discovered a use for raw radishes that I absolutely love. This morning, I toasted some pumpernickel bread, let it cool and then spread on a thin layer of cream cheese, some chopped fresh chives, a layer of thinly sliced radishes and a crack or two of fresh black pepper. Mmmm. Now you (and I!) won’t have any excuses for leftover radishes. This is the first time in my 2+ years as a shareholder where I wish I had gotten more radishes this week...
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Roasted Radishes with Soy Glaze & Scallions
