Roasted Radishes

Let me start off by saying: I am NOT a food stylist, nor do I pretend to be! However, I know there is a request for more recipes from me. I'm trying!!

Today I had to come up with something fast for a veggie with dinner.

Fast is such a relative term, isn't it? I mean, what's fast to you? 5 minutes? 20 minutes?

Nonetheless, I came up with this roasted veggie dish for a few reasons. 1) I am really sick of squash right now. 2) I have an abundance of fall radishes from my CSA shares. 3) It just sounded like a good veggie that would be even more awesome re-heated when we actually eat it! 4) I don't like them raw so they were just going to rot in the fridge if I didn't come up with something pronto!

Radishes are usually something that I associate with spring so I thought lemon would be a good addition when roasting. The result of this roasting was a tender, almost sweet radish that is nothing like its raw counterpart. My kids devoured them! I made them during lunch to save time for dinner prep after work; reheating did not change their awesomeness!

Don't have any radishes? Try BEETS! They are so yummy this time of year. Or even carrots.

OK, I digress. Onto the recipe...

Roasted Radishes

Serves 4-6

Ingredients

2 bunches radishes
2 T. Extra Virgin Olive Oil
Juice of half a lemon
(OR - if you have lemon-infused EVOO, use that!)
Salt & Pepper to taste

Directions

1. Preheat oven to 425 degrees


2. Wash and trim radishes. Pat dry and slice in half lengthwise.
   If they are a larger, you can cut again.


3. Toss in a medium bowl with oil, lemon juice and a pinch or two of salt (careful, you'll test and add more when done cooking)


4. Spread out onto a sheet pan


5. Place in oven and cook for 20-25 minutes


6. Turn oven up to broil and allow radishes to cook 2-5 more minutes (watch carefully - you just want a little golden)


7. Remove from oven and place into serving bowl. Adjust salt and pepper per your preferences.

Enjoy!