Tip: roast your radishes!
Radishes? Great! Just as they are, halved through a salad, and in times when you have a little more patience, spread with the best butter you can find and sprinkled with flaky salt. But did you know that radishes are also incredibly delicious when you roast them first?!
Surprise
You probably didn’t expect it, but actually it makes perfect sense that something so closely related to other root vegetables also works wonderfully as a roasted vegetable. Roasting makes them a little less sharp, but they still retain their deliciously spicy flavour. Once they come out of the oven, you can pimp them further with fresh herbs and that same butter, and then you have a truly excellent side dish. Delicious with soft mashed potatoes and a crispy fish fillet, for example.
Lovely colour
Cut the radishes so that you have pieces of equal size; perhaps leave the smaller ones whole and halve the larger ones. Drizzle them with a little oil on a baking sheet, toss gently and slide them into an oven preheated to 180 C. Check after about half an hour to see whether they are cooking nicely, and remove them from the oven when they start to turn golden. Then sauté them briefly in a deep frying pan with butter, salt and chopped green herbs (for example parsley and tarragon), and serve immediately.
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