Roasted Radishes

I made roasted radishes twice this week. The first time I didn't roast them long enough and they didn't have the consistency I had expected. I had read that they get kind of crunchy on the outside and soft, almost mashed potato soft, on the inside. My first try they were just warm radishes. Not bad, but nothing spectacular.

The second time I cut them in half and roasted them a bit longer.

Holy mother of god they were amazing. And like so many others have said, they are nothing like raw radishes. The taste borders on sweet when roasted. It's simple--spritz a little olive oil on them along with some sea salt and may some freshly ground pepper. I roasted them at about 425 degrees for 25-ish minutes.

It's definitely a keeper and something I will do much more often.