Check out four easy methods to coax the sweetness and tenderness out of this versatile, vibrant veggie.
1. Roasted. Roasting brings out radishes’ sweet-savory depth. Try them as a lower calorie, lower carb alternative to roasted potatoes. Halve radishes and transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to combine. Turn radishes cut side down and roast at 425 degrees for 15-20 minutes.
2. Grilled. A tasty vegan starter or side, grilled radishes bring a pop of color and flavor to backyard barbecues. Thread halved radishes onto wooden skewers, spray both sides with cooking spray, and season with salt and pepper. Grill over medium heat for 8 minutes or until char marks appear.
3. Pickled. Preserve spring radishes at their peak by pickling them for a tangy condiment. Begin by making a brine of rice vinegar, salt, sugar, smashed garlic, and peppercorns. Transfer thinly sliced radishes to an airtight container, submerge in brine, and refrigerate for at least 24 hours.
4. Sautéed. For a healthy, mouthwatering side in just minutes try fresh radishes sautéed. Warm olive oil in a skillet over medium-high heat and add quartered radishes. Toss pan gently or use a wooden spoon to stir until radishes become tender and semi-translucent, about 3-4 minutes.
