I have always disliked radishes because of their spiciness and sharp, biting flavor, but after talking to several ladies on the Exchange and having them assure me that roasting the radishes brings out a sweetness in them, I decided to give them a try. Holy cow, are they ever good!! I didn't have baby carrots, so I cut up two regular carrots into bite-sized chunks. Also, instead of the olive oil and seasonings, I put the veggies in the roasting pan with the Lemon Herb Roasted Chicken (also on this site) that I was making, since I figured the flavors were pretty much the same as the seasoning in this recipe. The only thing I'd do differently next time is pre-cook the carrots a bit in the microwave, because they were still a little crunchy when I took them out (I was worried the radishes would get mushy if I cooked them any longer). Thanks, Kathleen, for giving me a way to love radishes!
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I have always disliked radishes because of their spiciness and sharp, biting flavor, but after...