Roasting transforms ForYou® radishes — the sharp pepper mellows, the texture turns tender, and the edges caramelize into something almost like roasted potatoes. Toss with oil and salt, roast hot, and serve. Plant-based, vegetarian, and proof that radishes deserve more than the salad bowl.
- 20 medium For You® Radishes, leaves, stems, and rootlets trimmed (about 1 pound when trimmed)
- 1 1/2 T. roasted peanut oil
- 2 T. soy sauce
- 2 medium scallions, sliced thin
- 1 T. sesame seeds, toasted in a dry skillet until golden brown
1. Preheat the oven to 425°F. Unless very small, halve the radishes lengthwise from stem to root end. Toss them with the oil on a large rimmed baking sheet. Roast, turning once or twice, until the radishes are tender and beginning to brown, about 25 minutes. Remove the radishes from the oven (but do not turn it off).
2. Drizzle the soy sauce over the radishes and sprinkle with the scallions. Toss well and continue roasting for 5 minutes longer. Turn the radishes and any juices on the baking sheet into a serving bowl. Sprinkle with the sesame seeds and serve immediately.
