Not a lot for words on this Saturday morning. We’ve got baseball games, soccer games, a long run and time with family to get in. So there are pictures, lots of pictures. The early gift of radishes (both red & white) and salad greens from both our CSA and backyard left many opportunities for photographing and cooking this week. With an abundance of radishes I was looking for more ways to use them than eaten raw or on a sandwich. Like it does with so many vegetables, roasting brought a delicate, sweet flavor to these spicy veggies. They barely made it from the pan to my salad.
- Radishes, cut in half
- Extra virgin olive oil
- Kosher salt & freshly ground pepper
- Preheat oven to 425 degrees. On a baking sheet toss radishes with just enough olive oil to lightly coat. Season with salt and pepper. Bake for 10-15 minutes or until edges of radishes begin to turn a golden brown.
Have a wonderful weekend!