roasted radishes- saveur’s top 100

If ever pressed to choose just one, Saveur would win hands down as my favourite food magazine. Its eclectic content is consistently down home accessible, while at the same time worldly and inspiring. One of my favourite Christmas gifts ever was an annual subscription given to me by my good pal, Darrell. That was two years ago, and each year since he has generously renewed it. Every month I look forward to the latest, shiny issue of Saveur at my front door. This month’s issue (#126) showcases the top 100 entries from its own readers….. everything from recipes, ingredients and kitchen gadgets to favourite chefs and restaurants all co-mingle to create a delightfully delicious spread. At this post-consumer-binge time of year, when most magazine content tends to be at its skinniest, this January issue is a rich and abundant compilation, perhaps even their best issue yet.

For yesterday’s lunch I tried out Donna Long’s recipe for Roasted Radishes (pages 54 + 86). Her submission included a short background to the recipe, which she first made this past May, while attending cooking classes at Viking Cooking School in Greenwood, Mississippi with her (then cooking-reluctant) husband. She attributes this recipe to her husband’s new found passion for the kitchen, as their prepared dish was such a success and, in turn, such a revelation for him. Though I would certainly not say it is my favourite roasted vegetable dish on planet earth, it is a tasty one. The finished product will surprise you, as these radishes are completely transformed in colour, flavour and texture from their original crunchy pinky-red selves. If I were to make them again, I think that I would roast them in combination with other vegetables, such as cauliflower, potatoes and/or yams.

Roasted Radishes
(Serves 2-4)

3 bunches assorted radishes (About 1 1/2 lbs)
3 T extra virgin olive oil
6 sprigs of fresh thyme
kosher salt + freshly ground black pepper, to taste

Preheat the oven to 425*. Trim radish greens. Wash radishes, pat dry and transfer to a large bowl with oil and thyme. Toss to combine. Season with salt and pepper. Put radishes into a shallow baking dish and cook, turning occasionally, unti golden brown and a small knife slides easily into radishes, 40-50 minutes.