Roasted Radishes with Spicy Pecans

Adapted from recipes by Sara Foster, Fresh Every Day: More Great Recipes from Foster’s Market

These are a huge hit with everyone I’ve ever served them to. You’ll never wonder what to do with radishes again! I serve them side by side with the pecans to munch as an appetizer. You can also add some extra olive oil and use the pan drippings to dress a salad. Just toss the radishes and pecans with spinach or other salad greens and enjoy!

Roasted Radishes (Makes 4-6 appetizer or side servings)
1 pound radishes
2 Tablespoons unsalted butter, melted
2 Tablespoons olive oil
Leaves from 3-4 thyme sprigs
Salt and pepper

Preheat the over to 400˚. Trim the tops off the radishes leaving about 1/2 inch of the green stem attached. Put the radishes in a shallow baking dish and drizzle with melted butter and olive oil. Sprinkle with thyme, salt and pepper and roast 15-20 minutes until the radishes are tender but still crunchy. Serve warm with Spicy Pecans.

Spicy Pecans
2 cups pecan halves
3 Tablespoons vanilla extract
1 Tablespoon olive oil
2 Tablespoons brown sugar
2 Tablespoons dried rosemary
1 teaspoon cinnamon
pinch of cayenne pepper
salt and pepper

In a small bowl, mix together brown sugar and spices. In a skillet heat olive oil over medium-high heat. Add pecan halves and vanilla, and stir to coat.

Sprinkle the brown sugar spice mixture over the pecans in skillet and toss gently, while cooking until melted and evenly coated on the pecans. Cook for 2-3 minutes more until toasty and fragrant. Remove the pecans from heat and spread in a single layer on a baking sheet to cool. Store in a resealable bag for up to 1 week.

Radishes Sauteed with Cream and Herbs

By Chef Caroline Fidanza, Diner, a Williamsburg restaurant as printed in Edible Brooklyn, Spring 2007

(Makes 2 to 4 servings)
1-2 tablespoons extra-virgin olive oil
1-2 tablespoons butter
2 tablespoons garlic scapes, sliced
2 large bunches radishes, cleaned and quartered
1/2 cup stock or water
2 tablespoons heavy cream
1 bunch chives, cut into 1/4” slices
1 bunch scallions, thinly sliced on the bias

Heat butter and olive oil in a skillet over high heat. Add garlic scapes and cook until soft, 1-2 minutes. Add radishes, season with salt, and cook another 1-2 minutes, until they begin to brown. Add stock or water, lower heat, and simmer until radishes are tender, 2-3 minutes. Add cream, raise heat to high, and cook until cream thickens and clings to the radishes, about 1 minute. Toss in chives and scallions and season with salt and fresh black pepper.