Farmers love growing radishes—they’re one of the fastest seed-to-harvest crops, sometimes ready in just three weeks! While they thrive in spring and fall (avoiding summer heat), their quick turnaround allows for multiple plantings, bookending the season with radishes.
Most people just think to eat them raw. The French way is just with a smear of butter. And this is great if you like the spicy bite that radishes have. But if you don’t, give roasting a try.
Heat denatures the enzymes that create the zesty flavor compounds (glucosinlates) resulting in a much more mild flavor. The texture softens and becomes juicy, making a perfectly simple and satisfying side.
Nothing for this recipe!
Transfer radishes to a plate, and garnish. At the very least, sprinkle on some salt, but green garlic salt, cherry bomb pepper salt or any other seasoning of choice would work. For the photo, I used a pumpkin seed breadcrumb which added a nice crunch.
