It is planting season. I grew up with raised-bed gardens and pots overflowing with vegetables, fruits, herbs and flowers. It is something I now cherish, and I admire my mother for the time she put in to keep it going.

I remember standing at the town hardware shop, staring up at the walls of colorful seed packets and reaching out to assist in selecting the various brightly colored flowers and vegetables. Then I’d spend the first few days of spring planting seedlings in dirt-filled egg cartons or planting in the garden beds.

Delicately watering the freshly planted seedlings was a big responsibility as a kid. You have to be careful not to let the seeds wash away! They need just enough water to let them grow.

We would check them every day and watch the progress. It was incredibly rewarding. Summers were filled with different types of fresh salads and meals filled with that day’s harvest.

Six years ago, my husband purchased a house that included six sizable raised-garden beds. They required considerable work, were littered with debris and had been abandoned for some time. Three complete and healthy garden beds are now ours after much effort and labor.

We spent last Saturday planning and laying out the beds and then selecting the necessary plants. As usual, we ended up with more than we had anticipated. The cart at the farmers market filled up quickly with several different types of vegetables, herbs and flowers.

We planted four different types of tomatoes, which is my favorite summer treat. My all-time favorite is Sun Sugars. They are a delicious snack when gardening, and their bright orange color adds to any salad. Cucumbers, eggplants, zucchini, bell peppers, jalapenos, radishes, rosemary, dill, oregano and thyme are just some of the other plants found in the garden.

Most commercial kitchens and households underutilize radishes. They are a vibrant and crisp addition to any salad and can add a slightly sweet and peppery flavor to a roasted vegetable medley. Roasting them is a great way to enjoy this root vegetable in a different way. I love seasoning them simply with salt and pepper and roasting on high heat until they become tender and caramelized.

If you’re looking to plant radishes early, some good varieties to consider are Cherry Belle (this is what you most often find in the store) and French Breakfast. These radishes are known for their quick maturity and can be planted as soon as the dirt is workable in the early spring months. They also grow quicky and can usually be harvested within a few weeks.

Roasted Radishes

Ingredients:

• 2 lbs. radishes, halved

• 1.5 Tbsp. olive oil

• 1/2 tsp. salt

• 1/4 tsp. freshly cracked black pepper

• 1/4 tsp. garlic powder

• 1 Tbsp. chopped parsley (garnish)

Instructions:

1. Preheat the oven to 400ºF. Trim the stems and roots from the radishes. Rinse the radishes well.

2. Slice the radishes in half and place them on a large parchment-paper lined baking sheet for easy cleanup.

3. In a bowl, drizzle the olive oil over the radishes. Then add salt, pepper and garlic powder.

4. Toss the radishes until they're coated in oil and seasoning.

5. Transfer the seasoned radishes to the sheet tray, and place in the oven. Roast for about 40 minutes or until they're golden brown and tender, stirring once halfway through. Total roasting time will depend on the size of your radishes.

6. Taste the radishes and adjust the salt or other seasonings to your liking. Top with fresh chopped parsley.

Channing Fullaway-Johnson is the culinary coordinator at Lincoln Land Community College.

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value-Added Local Food, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.

This article originally appeared on Rockford Register Star: Roasted radishes: Take this vegetable from your garden to your table