Roasted Radishes

I firmly believe everything that doesn't move, and some things that used to, taste more delicious when roasted. Broccoli is a fabulous example. It becomes this caramelized, crisp, melt in your mouth amazingness after hanging out in a very hot oven. Broccoli, potatoes, carrots, parsnips, you name it and it can be roasted. Even when making soups, I roast my veggies before tossing them into the soup to add an extra layer of flavor. 

So, upon receipt of my weekly produce box from East Side Produce, I caught a glimpse of these fresh beauties. 

I'm not tremendously fond of the radishes' peppery bite in a salad and needed something as a quick side dish for my main meal. So, I rinsed those babies off, sliced 'em in half, draped them in good quality olive oil and smothered them in salt. 

Roast them in a 450 degree oven until they shrink up and become golden. The longer you roast them, the better they will taste. While your radishes are roasting, take about a half a stick of butter and brown it in a sauce pan. Be careful browning your butter; it will turn from brown to burned very quickly. Set the butter aside to dunk your radishes once they finish roasting. Totally unnecessary. Totally delicious. 

Once your radishes have baked for about 45 minutes, they will take on a soft sweetness. They should look something like this:

Now, all you have to do is lean back and enjoy! A great side dish to roast chicken or even eggs benny. Don't forget to dunk them in the browned butter... What's your favorite roasted veggie?