Roasted Black Radishes
PHOTOGRAPH BY JAMES ROPER

Roasted Black Radishes

The oven turns these normally crisp, tangy brassicas into something gorgeously creamy and mellow.

May 21, 2015

Serves 4–6

2 bunches of organic black radishes, greens removed
2 large or 3 medium shallots, cut lengthwise into 6 wedges
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground
black pepper, to taste

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1. Heat oven to 400°. Bring a large pot of salted water to a boil, and carefully add the radishes. Cook until almost fork-tender, about 5 minutes, then drain and let cool.

2. Cut radishes in half and place in a bowl with shallots. Drizzle with oil, and season with salt and pepper; toss to coat.

3. Place vegetables on a parchment-lined rimmed baking sheet, cut sides down. Roast about 15 minutes, until the whites of the radishes are just golden and shallots are beginning to caramelize.