A juicy surprise: Roasted radishes

This just in: Radishes improve by 500% when you roast them!

I don't really like radishes but for some reason we often get them in our veggie delivery box. We forget to adjust or cancel the order or they send radishes to replace something. We used to not want them because we didn't know what to do with them except slice them into salads, which is... not great.

Like so often, we were talking about food with friends when I complained to our friend Becky about radishes getting old in the fridge. And she blew my mind: she suggested we try roasting them. I had never imagined cooking the bastards. So I did – and OMG it was crazy delicious! The bitter taste vanishes in the oven and the radishes become really juicy and tender. Add a splash of lemon and a pinch of thyme and salt... bliss!

Another cool thing I've learned is that you can rinse the radish leaves and use them for a salad, add them to a stew or blend them into home-made pesto.

Oven roasted radishes with thyme

1 bunch of fresh smallish radishes
1/2-2 tbsp olive oil
A sprinkle of salt
1 tsp lemon juice
1 tsp dried thyme (or fresh!)

Turn on the oven to 225° C.

Rinse the radishes and cut of the green tops. Cut them into halves. Place the radishes in a bowl, add olive oil and mix them well to give them an even coating. Place the radishes on a baking tray covered with non-stick baking parchment with their cut sides down. Sprinkle lightly with salt.

Roast for 15-20 minutes, stir at least once. The veggies should be left firm and juicy and have a little colour. Once you remove them from the oven, sprinkle the radishes with thyme and when they've cooled a little, transfer them into serving bowl and splash with lemon juice. Stir and check to see if you need more salt.

Serve as a side dish or add the radishes to a salad.

The recipe is greatly informed by this recipe from Epicurious.com