We visited the farmers market last week and came home with a plethora (♥ that word!) of fresh veggies. It had been a gorgeous day and we were all busy outside, so I didn’t want to spend a lot of time fussing over dinner. Instead, I popped some baking potatoes in the oven, and decided to roast the radishes we’d picked up at the market. Roasting definitely kicked up the sweetness of the radish and mellowed the peppery-ness a bit. They turned out great and added such a bright pop of color to our meal. Can’t wait to try them on the grill!
Recipe: Roasted Radishes
(idea from New York Times and Shockingly Delicious)
1 bunch of radishes
kosher salt and black pepper, to taste
Preheat oven to 450 degrees. Rinse the radishes and trim the ends. Pat dry and lightly toss with olive oil. Sprinkle with salt, pepper, and thyme leaves. Transfer to a baking sheet. Cook radishes for about 15 minutes, stirring them on the tray a few times.