Ingredients:
- 1 lb with tops and ends trimmed, then sliced in half.
- 1 T olive oil
- Salt
- Pepper
- Finely chopped garlic clove
- Minced parsley
Preparation:
Trim the top and stem ends off a pound of radishes, then slice them in half. Toss with about 1 tablespoon of olive oil and some salt and pepper. Arrange them cut-side down on a sheet pan and roast at 450°F for about 10 to 12 minutes. Remove when their white faces have browned a little, but they’re still firm inside. Sprinkle with a little more salt, a finely chopped garlic clove, and some minced parsley. Eat and enjoy; they’re best when they’re piping-hot.
This recipe was slightly modified from this link at thekitchn.com
