Recipe- Roasted Radishes

Take advantage of fresh spring radishes. Don’t care for them raw? Try roasting them. It will add a whole new dimension to your weeknight side dish rotation.

Budget Friendly Side: $2.00. Feeds 4-6 people. Total time: 20-25 minutes.

Tinfoil lined baking sheet PERHEAT: 425F
1 or 2 bunches of radishes
Trim ends and rinse. Cut each in half.
MIX: 2-3 T. vegetable oil with:
1/8-1/4 t. – seafood seasoning or lemon pepper or oregano/thyme blend**
S & P to taste.
Pour over radishes and toss to coat.
Baking cut side down first gives them a little more brown.
425F/10 min. per side. {12-15 min. for larger radishes}
Done when they feel a little soft to the touch, and the skin starts to wrinkle. Serve hot.

**Notes & Pictures: These were teeny radishes! Seasoned with garlic/Italian blend. Paired with leftovers from last night’s roast: potato cakes, carrots, onions and sliced pork loin.

Thanks for stopping by today! Need more ideas or a quick dessert? Can’t get the kids to eat veggies? Follow Grandma Auburn here or on Pinterest for more.

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