When toasting sesame seeds, make extra. Store in a jar in the fridge for future recipes.
1 – 2 bunches medium radishes, roots only
1 T roasted peanut oil (or other oil)
1 to 1-1/2 T soy sauce
2 scallions, chopped in thin slices
1 T sesame seeds, toasted
1. Preheat oven to 425ºF. Wash and trim radishes, then cut into roughly equal size shapes–not too thin or they’ll burn in the oven. I like to quarter them.
2. Toss radishes with peanut oil, then roast about 20 minutes, stirring once or twice. When radishes are tender and starting to brown, remove from oven and sprinkle with soy sauce. Toss to coat. Add sliced scallions and toss again. Put back in the oven and roast about 5 minutes longer.
3. During this final roast, toast the sesame seeds (if you haven’t already) in a dry pan over moderate heat for a few minutes, shaking the pan or stirring frequently, until they start to brown. Remove radishes from oven, place in a serving bowl and garnish with toasted sesame seeds. Serve hot.