Roasted French Breakfast Radishes
Yield: 4 Servings
2 Lbs. French Breakfast Radishes, Halved Lengthwise
2 Tablespoons Olive Oil
1 Tablespoon Sweet Onion Sugar
½ Teaspoon French Grey Salt
½ Teaspoon Ground Pink Peppercorns
Radishes have made a comeback in recent years. No longer relegated to the salad bar, they now grace even the finest tables in the finest establishments – like yours and ours! Roasted root vegetables have been very popular here at the farm for many years now. So recently we decided to broaden our repertoire and add these roasted French Breakfast radishes to our menu as well. And since we grow these radishes in our garden, it is a natural for us to pick them, roast them immediately, and serve alongside something as wonderful as braised pork loin. We love the nuanced flavor given to the dish by our addition of Sweet Onion Sugar. Once you try these, you won’t need to be convinced: you’ve now become a home chef!
Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Place prepared radishes on the sheet and toss with olive oil, sugar, salt and pepper. Roast for 20 minutes until fork tender.