Simple Sides: Herb Roasted Ruby Radishes and Sweet Eschallots

Recently I was on the telephone with my mum, discussing the fruits of her marvellous veggie garden, and the topic of radishes arose. I don't know about you guys, but radishes don't feature much in the W&W household ? only making an appearance in the odd salad. As a child, I would eat them dipped in a little salt, relishing the crisp, clean peppery flavour. However, the things I loved as a child have gone a little by the wayside as I have established my own home and cooking routine, and have developed my adult palate. Little by little I'm trying to revisit the things I enjoyed in my youth, but some things lay forgotten.

Mum and I were considering what we might do with radishes beyond the usual slicing in salads and on a crispy baguette, and we turned out minds to roasting. I must confess to having never thought of radishes of being roast-friendly, although upon reflection, I can't for the life of me see why not. Radishes remind me of little turnips, which is probably as they are all a part of the same Brassica family, and little turnips are delicious when roasted! Googling "roast radishes" didn't bring much excitement, so in the end I treated them as little turnips, tossing them in olive oil, fresh herbs and seasoning them generously and roasting in a hot oven until tender.

Herb Roasted Radishes and Eschallots

Serves 2 as a side dish

Once roasted, the radishes are transformed into a regal collection of ruby gems, bright pink and glistening on their outsides with a gorgeous, creamy coloured centre. The radishes become sweeter in the roasting, but retain an underlying pepperiness, whilst the French Shallots, always a friend to the roasting pan, are sweet, sticky and caramelised. Admittedly the radishes lose their crunchy texture, but none of the crisp flavour ? this side dish makes for a lovely, light accompaniment to grilled or roasted meats and a great alternative to roast potatoes in the warmer months.

I have no real recipe for you in this instance, as this is really a slapdash side dish. Go with your instincts and you will be well satisfied!

What you need:

A bunch of radishes, trimmed of the leaves and scrubbed A handful of eschallots (French Shallots), peeled and trimmedA good glug of olive oil A tablespoon or two of chopped fresh herbs (eg rosemary or thyme) Sea salt and freshly ground black pepper

Halve the radishes lengthways if they are large, and toss them along with the peeled eschallots in a generous glug of olive oil. Season well with salt and pepper, add the herbs and toss to combine. Transfer to a baking dish and roast for 45 minutes, checking on them from time to time and giving them a little toss in roasting pan during the cooking.

Serve immediately.