(Makes about 4 servings, recipe only slightly adapted from Vegetables Every Day by Jack Bishop.)
- 20-25 medium radishes, washed, trimmed and cut into fourths or halves (same-size pieces)
- 1 1/2 T roasted peanut oil
- 1 1/2 T soy sauce (use gluten-free soy sauce if needed)
- 1 tsp. toasted sesame oil (completely optional, but it adds more sesame flavor if you like that)
- 2 green onions, sliced
- 2-3 tsp. black sesame seeds (or use regular white sesame seeds and toast for a minute or so in a hot dry pan)
- Preheat oven to 425 F. Wash radishes, trim ends, and cut into halves or fourths to make same size pieces.
- Spray a large baking sheet with non-stick spray, put radishes on the baking sheet and brush all sides with the peanut oil, then arrange radishes cut side down for best browning. Roast the radishes about 20 minutes, stirring one or two times.While radishes cook, slice the green onions, and measure the sesame seeds (and toast if needed). If you’re using the sesame oil, mix with the soy sauce in the same bowl you used for the peanut oil.
- When radishes are tender and starting to brown, remove from oven, brush with soy sauce or soy-sesame oil mixture, and sprinkle with green onion slices. Put back in oven and roast about 5-7 minutes more.
- Sprinkle cooked radishes with sesame seeds and serve hot. I think these might be good with a little Sriracha Rooster Sauce for those who like spicy Asian flavors.