From the archives ….
You may look at this recipe and think, “Radishes? Roasted? Really?” and you wouldn’t be alone. I was dubious too. The carrot and parsnip make perfect sense. We know, and love them, as roasted, deeply caramelized jewels alongside many winter dinners. But radishes? Aren’t they for spring crûdites plates or for salting and eating straight from garden? Apparently they are fit to be roasted and taken beyond salads. Who knew?