Roasting mellows radishes’ sharp bite, as does a touch of honey and delicate white balsamic vinegar. Wilted radish tops add great texture and a pop of color to the dish. Serve with lamb, steak, or pan-roasted trout.
This recipe tastes horrible, I had to through away more than half of it, as we could just not finish it due to the taste. What a fantastic way to waste a bunch of perfectly good radishes. Not impressed.
This recipe transforms the bitter radish into an outrageously delicious side. It's also a great use of the leaves. Recommended with fish and pork.
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