This is an easy one, as all sides should be. I like peppery radishes and put them in salads when I have them in-house. But I know in many households they’re not a favorite vegetable at the salad ball and are often excluded from the fun. But did you know if you roast them they mellow out and become an entirely different bag of fun?
Radish don’t take much dressing up, just some oil, salt, and pepper. Once roasted, the radish take on a beautiful pink tinge, yet hidden below their glow they still have an edge, a subtle pepperiness, like Doc Martins under a ball gown. I like to counter this edge with the intense, sweet goodness of sugar snap peas. Roasted alongside each other they’re the best of both worlds: sweet on sweet and veg with an edge. I throw in an onion to shake things up, but they’ve already got that covered. These wallflowers are ready to shine, beauty on a plate. I like to serve them alongside roast pork or chicken, even grilled salmon.