Holiday roots

‘Easter Egg’ radishes

Illustration by SARAH HANSEL

Trying to cut back on sugar? Drop some “Easter Egg” radishes into your basket. These tender root veggies come bunched in shades of blush pink, lavender and cerise. They’re mild in flavor and good raw with dips or roasted alongside their greens. Toss them with some oil and lemon pepper and roast just until lightly browned, then dot with some salty goat cheese. Radishes are good for your digestion and may have antifungal properties as well. The Egyptians used them to pay pyramid builders, but the French treat them properly and eat them with butter.