I love the colour-way of a radish; bright fuschia globes with a crisp white interior standing out on any salad platter. But how best to eat a radish in February? I have boiled radishes in broths but they lose their colour. Roasting radishes however, brings an entirely different shade to my gastronomic colour-scheme. They become pink, so terribly, terribly pink! It’s worth mentioning they taste nice too, slightly peppery, ever so slightly crunchy and slightly sweetened by the experience. Serve with baked fish for the prettiest little plate you ever did see.
250g radishes, topped and tailed
1 tbsp. extra virgin olive oil
Large pinch of sea salt flakes
1 tsp. fresh thyme leaves
Few grinds of black pepper
Preheat the oven to 225°C.
In a small baking tin, toss all the ingredients together. Bake for 15 minutes, turning over halfway through. If the radishes are particularly large you may need to bake for a further 5 minutes. Serve on a warm plate.
Radish – FODMAP’s were not detected in this food. Eat freely and according to appetite.
Olive oil – high in fat and does not contain carbohydrates
Salt, thyme, pepper – FODMAP safe