Braised Radishes and Zucchini

Okay, I admit - this is an odd one. Everyone, or so it seems, in the food world has been talking about cooking radishes this year. Food & Wine featured an article on a famous chef, I forget his name, presenting four different types in a little garden looking dish and various bloggers emulated it.

Now I've only recently decided that I like radishes - I spent a long while not liking them one bit! But I was really tired of putting red onion in my salads and needed something else with a tangy bite - enter the humble red radish. I'm not really sure now why I didn't like them before. :-)

Since radishes kept going on sale for really cheap - 4 for a dollar, for example - I decided I could waste a quarter on a recipe that might or might not turn out.

Turns out that they're actually really good braised. And probably roasted too, but I haven't tried that yet. They become very tender and mellow. I think when the weather gets colder, I'm going to try throwing some radishes in with the roasted veggies I like to make for winter salads. I bet they'll be good.

So, for a really easy side that takes next to no work, I'd definitely try these if I were you.