Roasted Radishes – LA CUCINA di TERRESA

You can hear the whispering of spring in Paris. The light is changing, the air abandoning its crisper embrace. Perhaps nowhere is it more apparent that at the vegetable stands with their heaps of wild spring greens: dandelion, pourpier, mustard, baby radicchio, mizuna, baby turnip. And radishes…particularly red radishes with white tips. You can now find them with their tops fresh and green, and that’s when I pull out my roasted radishes recipe… Well, it’s not really much of a recipe, more just a couple tosses of radishes with olive oil and a bit of oven heat… Great for the hors d’oeuvre hour. Please take a look at my website, and feel free to subscribe to my Newsletter. Roasted Radishes – serves 6  1 bunch radishes (red with white tips and fresh green tops)Extra-virgin olive oilUnrefined sea salt and freshly ground white pepper Preheat oven to 400 – 425 ˚F. Gently but thoroughly wash the radishes leaving their tops intact. Spin carefully in a spinner and spread them out to dry, if needed. Toss lightly with olive oil. Lay them on a baking dish or sheet, leaving space between the tops of each radish. (If the leaves overlap they won’t crystallize as they should). Bake in the oven for 5-10 minutes, just until leaves have turned crisp (you can test by pressing lightly on one with your finger) but have not begun to brown. You have o keep an eye on them. Remove from the oven and arrange on a serving plate. Season while hot with a generous sprinkling of unrefined sea salt, freshly ground white pepper, and a drop of olive oil. If the radishes are large you can make a slit up from the bottom about half way to help them cook more evenly.  Enjoy!