A watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. They're also known as red-meat or beauty-heart radishes, and you can find seeds at Kitazawa Seed Company (kitazawaseed.com). Roasting radishes gives them a smooth texture and sweet, earthy flavor similar to that of roasted turnips.
1 pound watermelon radishes, trimmed
3 tablespoons olive oil, divided
1 teaspoon coarse sea salt
How to Make It
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.
These came out great. The radishes had a nice mild flavor and were very colorful. I only used about 2 tsp olive oil, instead of the 3 tbsp called for in the recipe (I'm wondering if that is a misprint--the 2 tsp I used seemed like more than enough olive oil). The radishes were fully roasted after only 20 minutes. If I had roasted them for a full hour, they would have been sad, blackened little shriveled radishes. I used a vegetable peeler to take off the outer layer of skin (which seemed kind of tough) but otherwise my wedges looked the same as the ones in the picture. Finally, I don't think the recipe would really make six servings. After trimming and peeling, I had just under 1 lb of radishes and we divided the finished recipe into only two servings. We didn't have any other sides with our dinner; if you had another side, I think you could stretch the recipe to four servings, but six servings would be pretty scant servings.
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