Fresh and roasted radishes are two different species. One; crisp, fresh and peppery; and the other, soft, caramelised, and dare I say it, potato like! Try them with your favourite roasts and see for yourself!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 200°C (392°F)
Slice the radishes in half. In a roasting tray, toss the radishes with a glug of olive oil and season with salt and pepper.
Roast for 30–40 minutes, until golden, with slightly charred, crispy edges.