Interesting question. I think of radishes as "wet", like other roots, though parsnips, rutabagas and celeriac are less so than potatoes, carrots and radishes. Roots are sweet/starchy. Generally, like with peas, the sugars go to starch as they get bigger. IME, white are softer than red, but that might be about what happens getting them to market. Both are very crisp when small. Watermelon radishes stay crisp even when large. Cooking does interesting things to them all... Congrats on the yummy! That's the important part, :)

I love roasted radishes!

Though I’m not a radish fan I can see how roasting them might help me. Roasting can really take veggies to another level.

I wasn’t sure about radishes and starch. Found this…

“The spicy, peppery radish (Raphanus sativus) is a root vegetable, but is less starchy than many other root veggies, like potatoes and parsnips. It is part of the cruciferous vegetable family, related to turnips, cabbage, and broccoli. The radish seems to have been one of the first European crops introduced to the Americas. You can enjoy its zingy crunch raw on a salad, or cook as you would a potato for milder flavor. Radishes are low in calories, provide some fiber and are a good source of vitamin C.”

Thanks!

I don't consider radishes starchy - more like turnips, since they're in the same family. I've never tried them roasted and now I want to 🙂

Opps - My post went away.

I use daikon radishes to make Korean pickled radishes. I think they are starchy in a good way. The larger the diameter - the better for matchsticks for sushi insertion (or gimbap).

These were sliced with a bit of garlic and butter and an ice cube in a foil packet on the grill for 15-20 minutes! Very interesting!

The other thing I do with radishes in the early spring is to make radish/snow pea slaw! Yum!

Ah, that’t likely why radishes in a leftover, wilted salad taste like cabbage to me.

Those common red radishes often cause me to burp (too much).

I love radishes raw as a snack or in a salad. Never had them cooked. DH hates them, says they taste like dirt. LOL

My mom used to love radish sandwiches with just butter, salt and pepper.

roasted radishes are so good. I've seen more and more instances of sliced radish on bread with butter or soft cheese (S&P).

Stands to reason they would be like turnips, which I quite like roasted. For a root vegetable with a high water content, roasting will evaporate off some of that water . . . so it concentrates the flavor. I can take or leave radishes. I have to closely watch my ingestion of cruciferous vegetables unfortunately, due to IBS. I love the whole family except for mustard greens . . .

Roasted radishes are yummy.. much like a lot of other root veg. I find winter radishes tastier for it than some spring ones.

I also like to take a long ones and slice thin to stack up in a pint and a half jar for pickles- sometimes mixed with beet slices. Very pretty and tasty- and easy to make into matchsticks later.