braised vs. roasted

roasted comes out ahead.
Tried 2 different preparations for radishes last night.

Braised radishes:
Braised about a dozen radishes in water, 1 tbsp butter and 2 tbsp of sugar for 15 minutes over medium heat in a saucepan on the stovetop, then removed the radishes and reduced the cooking liquid to about 1/2 cup, and poured over the radishes. Result- soft, but fairly bland radishes. Probably would have benefitted from a drizzle of vinegar.

Roasted radishes
Placed a dozen radishes in a pyrex dish, adding 1 tbsp olive oil and 2 tbsp white balsamic vinegar. Roasted in the the oven at 375 degrees F for 30 minutes, until the vinegar mixture had been cooked off and the radishes were starting to brown. Result- sweet and tangy, somewhat crunchy radishes.


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