One of my favorite ways to prepare vegetables, just about any vegetable at all, is to roast them with a simple drizzle of olive oil and a sprinkle of Kosher or sea salt. Roasting a vegetable allows the natural juices to caramelize and add a sweetness and depth of flavor that isn't achieved by any other means of cooking.
I've roasted everything from the usual potato to the not-so-usual bunch of broccoli rabe, but radishes? Never. Radishes, whose tiny French specimen is perfect with butter and a baguette, or the more common variety-filled with spice and crunch and a staple on any salad bar in North America, were never anything I had even remotely considered roasting.
Along came the Saveur 100 issue for 2010 and the mention of roasting radishes by Donna Long. The moment I read the words on the page, "roasted radishes" I had a light bulb sort of experience - an, 'of course!' moment. COOK radishes. Why, yes - it made perfect sense, and why wouldn't it? Cooking a radish would yield a mild and tender bite.
So, I set out to cook them, but not by roasting-yet. I instead braised them, simmering the little red globes in chicken stock until it reduced to a sauce and the radishes began to caramelize. Once done, I finished them with a pat of whole butter and a sprinkling of salt. They were perfection on a plate.
Although I haven't roasted them, I plan to, and the best part is, I was so inspired that there's no telling where the veggie roasting will end ... and I don't think I'll want it to.
