Roasted Red Radishes with Sauteed Radish Tops

I once went to a party where among the chips and candy was a large tray of red radishes, served whole.  Unlike the carrots and celery around them, they went pretty much untouched most of the evening until I pointed out what a bold move it was to throw such a spicy and generally not crowd-pleasing veggie into the mix, at which point they became somewhat of the star.  Dares were made about eating them and having to finish one whole became the consequence for losing a game - somehow, having the radishes there was the best possible move.

Of course, radishes don't have to be a punishment to eat, and most of the time, they aren't presented in such an imposing matter.  Sliced red radishes make a great addition to a salad or tacos by adding some crunch and just a touch of spice, and pickling almost any variety of radish is a great way to tame their intensity while retaining their texture.

What you don't see very often, though, is cooked radishes.  They go great in Korean soups and stews like muguk, but roasting them and serving them simply really allows them to come to the forefront.  They almost resemble little red potatoes, except they take on a much juicier and softer consistency compared to their starchy counterparts.  Fortunately, they still caramelize nicely and absorb the flavors you coat them in, making them a surprising (in a good way this time) vegetable to serve as a side.

Roasted Red Radishes with Sauteed Radish Tops
1 bunch red radishes with tops
1 tbsp + 1 tsp olive oil
1/4 tsp garlic powder
1/4 tsp minced garlic
2 tbsp white wine

Preheat oven to 450°F.  Wash radishes thoroughly, then cut tops off of roots.  Chop greens roughly and set aside.  Slice radishes in half and place in bowl.  Add 1 tbsp olive oil, salt, pepper, and garlic powder, and toss to coat.  Place radishes cut side down on a line baking sheet and place in oven.  Roast for 20 minutes or until radishes are softened and cut side is slightly browned.

When radishes are 5 minutes away from finishing, heat a nonstick skillet over a medium flame.  Add remaining tsp olive oil and garlic, and cook for 1 minute until garlic is fragrant.  Add radish tops, wine, and a pinch of salt, and continue to cook until greens are wilted.  Remove skillet from heat.

Remove radishes from oven and add to skillet.  Toss greens and roasted radishes and serve immediately.