I don't like raw radishes. Roasting them changes the flavors and makes them mild, sweet and tender.
I don't like raw radishes. Roasting them changes the flavors and makes them mild, sweet and tender.

I despise radishes. Perhaps it is the memory I had as a child when a daycare teacher handed me a raw radish. Thinking it was a small apple, I eagerly took a large bite and was greeted by a sharp, almost bitter taste. At least this is what I remember. Since then, I have programmed myself never to touch a raw radish.

My radish-less existence was broken when I joined the Live Earth Farm CSA (Community-Supported Agriculture). Included in several of my weekly shipments were bunches of radishes. What could I do with them? I could use a truffle-shaver and make them so thin that I could hide them in the many large salads I consume in a week. However, that may get rid of a couple of radishes, not the large bunches that were starting to stockpile in my fridge.

Cut the tops and bottoms off of the beets. Place in foil. Drizzle with olive oil. Add a dash of herbs, ground pepper and sea salt.

I decided to use a technique I have used many times with beets.

Start by preheating the oven to 350 degrees Fahrenheit.

Start by baking the root vegetables in a sealed foil envelope. Then in the last moments, open up and roast to carmelize the outside.

With beets, another hard root vegetable that doesn’t taste particularly pleasant raw, I would wash and cut the top and bottom. Place the beets on foil. Drizzle some olive oil and sprinkle with thyme, ground pepper and salt. I would then wrap the foil around the beets to seal in the juices as they roasted.

Roasted beets. Sometimes, depending on the size of the beets, I find I actually need to keep them in the oven for an hour or more to get the centers tender.

Keep the root vegetables under wraps for 30 minutes. Then turn the oven heat up to 400 degrees Fahrenheit and cook for another 15-20 minutes or until the center of the root vegetables is tender and the outside nicely caramelized.

So what does this have to do with radishes? The point is that this technique works well with other root vegetables as well. So take your hard radishes, beets, carrots and turnips and try out this technique.

Washed and prepped radishes.
Coming out of the oven, then radishes are now mild and sweet. You can cut these up to add to a salad. I roasted them along side some beets so the redness comes from the beet juice.

You can roast a variety of these root vegetables using this technique for a wonderful roasted root vegetable medley to serve on the side of a steak dinner or slice them up to add a bit of pop to a salad.

I love slicing up my beets and radishes to add to a salad.
A layer of beets on top of a bed of greens. Now for some goat cheese and balsamic vinegar!

Alas, I’ve conquered my fear of radishes. Roasted, they are mild and sweet.

Loni Stark is an artist at Atelier Stark, self-professed foodie, and adventure travel seeker who has a lifelong passion for technology’s impact on business and creativity. She collaborates with Clinton Stark on video projects for Atelier Stark Films. It’s been said her laugh can be heard from San Jose all the way up to the Golden Gate Bridge. She makes no claims to super powers, although sushi is definitely her Kryptonite.