Why steam when you can roast? It’s no wonder Bruce and Emma wouldn’t let a single vegetable pass their lips when I was steaming everything. Whatever it was–broccoli, asparagus, cauliflower, carrots, Brussels sprouts–it was bland, relatively tasteless and, as Emma said, “gross.” Butter helped, but I figured that defeated the purpose and left off the pat. Then I made Ina’s Roasted Winter Root Vegetable Soup, and when I took the mix of carrots, butternut squash, parsnips and sweet potatoes out of the oven before pureeing I couldn’t believe their deliciousness. I may have been late to the game, but I started with broccoli–drizzled the florettes with a bit of olive oil, sprinkled with kosher salt, put in a 425 convection oven for about 15 minutes…and watched them disappear before my very eyes. Yes, Bruce and Emma ate them all. Now I roast everything, even peas. Check out Roasted Brussels sprouts (and broccoli and asparagus).
I’d never thought of roasting radishes, but when I saw bunches of tri-colored beauties at the farmer’s market I couldn’t resist. They were so good that even Bruce, who professes to hate radishes, ate his share. Just clean, drizzle with olive oil, sprinkle liberally with kosher salt and pepper and roast on high heat (425) until crispy on the outside, soft (almost like a mashed potato) inside.