Roasting Radishes

Roasted radishes have been making the rounds for a few years now. Ravers claim that heating radishes gives them new life. They soften. They mellow. They become buttery. Being a radish aficionado I was nervous about ruining a tasty orb by cooking it. Then it occurred to me that wrapping the radishes with bacon might sweeten the experience. The result was soft tasty radishes (almost like a Brussels sprout-lite) that soaked up just enough of the salt-savory bacon flavor to balance the sweet barbecue.

Once radish season begins (only a few months away) I'll experiment with other recipes (grilled, baked in butter, tossed on pizza...) but until then these bacon wrapped beauties will do.

Bacon Wrapped Roasted Radishes
12 radishes
6 slices bacon, halved
Barbecue sauce
12 toothpicks or 3 bamboo skewers

Put bacon strips on wire rack over cake pan; bake in preheated 400 degree oven until just starts to brown, about 10 to 15 minutes. Wrap each radish with bacon strip and secure with skewer. Brush all sides with barbecue sauce. Return to oven and bake until bacon is crisp and radishes are soft; additional 15 minutes.