This recipe is reprinted from “Eating from the Ground Up: Recipes for Simple, Perfect Vegetables.” Copyright 2018 by Alana Chernila. Photographs copyright 2017 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Roasted Radishes With Feta Mint Sauce
Roasted radishes are surprising—they get very juicy in the middle and sweet on the outside. Cooking radishes brings out an entirely different side of the vegetable, much mellower than the punchy bite of a raw radish. This is wonderful with standard cherry belles or French breakfast radishes, but it’s also a great way to work with mixed bunches of all different colors. Amethyst, a bright purple variety, is especially beautiful roasted. This recipe makes more sauce than you need, but you’ll be happy for the extra. Use it as a salad dressing, on other roasted vegetables, or on grilled beef or lamb.
Serves 4
For the Radishes
- 1 1/2 tablespoons olive oil
- 3 bunches radishes (about 1 1/2 pounds), greens removed, halved lengthwise
- 3/4 teaspoon kosher salt
For the Sauce
