Photo: © 2017 by Johnny Autry

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A Reinvention for One of Spring's Famously Pungent Veggies

If you haven't yet roasted a radish, prepare to be amazed. Cooking these edible roots, which have a punchy bite when raw, brings out their mellow side, says Alana Chernila, in her new book Eating from the Ground Up. She blasts them in a hot oven for a half-hour, then serves them with a lemon-feta-mint sauce. The result is a fabulous mash-up of hot and cool, sweet and tangy.

Get the recipe: Roasted Radishes with Feta Mint Sauce