Roasted Radishes
INGREDIENTS
- 2 bunches medium radishes
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- Freshly ground black pepper
- 1 tsp granulated garlic
- 1 teaspoon fresh lemon juice
DIRECTIONS
Preheat oven to 450°F.
Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Sprinkle lightly with coarse salt, pepper and garlic. Place on baking sheet and roast until radishes are crisp-tender, stirring occasionally, about 15-20 minutes.
Sprinkle with chopped radish tops and serve.
