Difficulty rating: 1 chef's hat (out of 5)
Prep Time: 10 minutes
Cooking Time: 20 minutes
Roasting brings out the sweetness of root vegetables, making this a great method for cooking spicy and slightly bitter radishes. Use this same technique for turnips and turnip greens.
Preheat the oven to 400°F. Cut all but 1/2 inch tops off radishes. Roughly chop greens and place in a large heat-proof bowl. Cut radish bulbs into halves or quarters so they’re all roughly the same size. Toss with oil, salt and pepper and arrange on a large rimmed baking sheet. Roast, stirring halfway through, until golden brown and just tender, about 18 to 20 minutes. Immediately scoop roasted radishes into the bowl with greens and toss well. Serve warm.
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