I scored a bunch of radishes at the Asian food store the other day, brought them home, then realized: this is a ton of radishes.

This is only about 1/3 of the total radishes

What was I going to do with all of these?  Why did I buy so many?  You only need about one radish to slice up and put on your salad, so this pile represents about 30 salads’ worth of radishes.

Fortunately, the Internet is a wonderful place, so I went searching around for radish recipes.  Turns out you can roast them like any other root vegetable.

First, I sliced the radishes up thinly.

Added some golden potatoes, tossed them with olive oil, salt, and Italian seasoning.

After about 45 minutes in the oven at 350°, they look like this.

The flavor is still spicy like a raw radish, but much more mellow and a little bit earthy.  I think roasted radishes would make a great winter dish.