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Radishes come in many shapes, colors and sizes. This root vegetable is actually the root of a plant that belongs to the mustard family. The coloring includes red, purple and even black, and the flavoring can be mild to peppery.

I love buying freshly picked radishes from the farmers market. I can't resist their color, especially the red ones. I'll use them grated in salads or quartered on veggie platters; however, I find I always have a bunch left over. A great way to use them up is to roast them, which mellows their spicy bite.

This recipe makes an easy side dish to accompany a rice pilaf, tabbouleh or chickpea quinoa salad.

Roasted Radishes

Serves 2 to 4

1 bunch radishes, washed, trimmed and halved

1 tablespoon olive oil

Salt

Pepper

1. Preheat oven to 450 F.

2. Toss radishes with oil.

3. Spread radishes in a single layer on a baking sheet, and roast until tender crisp, about 15 to 20 minutes.

4. Season with a pinch of salt and pepper.

Tasty tips

--If you find radishes pack too much heat, peel the skin, as that is where most of the heat lies.

--Radish sprouts (similar to alfalfa sprouts) are edible and add a peppery flair to a salad or sandwich.

--To make radishes extra crisp, soak them in ice water for an hour in the fridge. This will make them extra crunchy and ready for the veggie platter or salad.

--Saute radish greens like you would spinach or kale.

--Radishes pair well with: avocados, celery, chives, lemon, parsley, pepper, scallions, thyme and vinegar.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)