Roasting mellows radishes perfectly

We’re not a huge radisheating country here in the United States, and I think that’s a mistake.

Radishes carry in their little bodies a tremendous variety of vitamins and minerals, so they’re a smart addition to our five-a-day veggie eating, but the spicy flavor can keep many home cooks away.

In France, I learned to love radishes as common cocktail hour snack (or “aperitif”), eaten raw, smeared with a small glob of butter and a dash of salt. If that sounds a little crazy, I dare you to try it and tell me that the French are not the wisest radish-eating culture out there.

Of course, falling in love with a veggie only when topped with creamy fatty butter isn’t exactly a recipe for healthy eating, but it did get radishes on my radar, which led me to: roasting them.

If you haven’t roasted radishes before, you are in for a surprise.

The sharp flavor mellows into a sweet earthiness that is completely family-friendly.

In fact, my four girls have love roasted radishes since they were toddlers, owing

to the gorgeous shade of pink they turn in the oven. Radishes are delicious simply tossed in a little olive oil and salt and pepper, and then roasted until tender in a hot oven — about 20

minutes at 400 F. Or, add some minced garlic and dried herbs before cooking and then a squeeze of lemon before eating.

Today’s recipe tops plain roasted radishes with a quick green goddess dressing made from Greek yogurt, lemon juice, dill and parsley. Drizzle the dressing over hot radishes and serve as a side dish, or let the radishes cool to use as finger food to dip in the gorgeous herbaceous sauce.

MELISSA D’ARABIAN VIA AP Top plain roasted radishes with a quick green goddess dressing made from Greek yogurt, lemon juice, dill and parsley.