I never cared much for radishes until I discovered you could eat them cooked. This is my favorite way to prepare these Vitamin C-rich veggies – you have to roast them a little longer than other root veggies (because of their water content) but I promise, it’s worth the wait.
Roasted Radishes with Duck Fat & Basil
2 large bunches radishes, rinsed and quartered
4 tbsp duck fat, melted
1 ½ tsp dried basil
Sea salt, to taste
- Preheat the oven to 425º.
- Put the prepared radishes in a 9 x 13 baking dish and toss with the melted duck fat
- Roast the radishes 30 minutes. Give them a stir, add the sea salt and roast another 30 minutes.
- Give them another stir, add the basil, and roast a final 15 minutes, or until they are browned to your liking.
- Serve warm.