Wednesday, February 22, 2012

roasted radishes.

i bit into a raw radish one time three years ago, and i haven't touched them since. i'm not sure what i was expecting, but i was not a fan! i wasn't as much of a vegetable eater back then though, and i know better now that most vegetables are better when they are cooked (in my opion). plus i'm all about giving second chances. so....dear radish, we meet again! this time i oven roasted them with carrots and lemon, and sorry that there are way too many photos in this post but i honestly can't remember the last time i ate something so pretty.

o v e n _ r o a s t e d _ r a d i s h e s

INGREDIENTS
radishes
carrots
fresh lemon juice (and lemon slices)
olive oil
thyme
salt & pepper

trim radishes and cut carrots to the size you want. toss with olive oil, plenty of salt & pepper, thyme, and fresh lemon juice. spread on baking pan and bake at 400 degrees for about 25 minutes (or until vegetables are tender), turning vegetables over halfway through baking.

*since the carrots cook faster, the radishes were still a little firm when i took them out. so next time i make these i might actually steam the radishes for a few minutes before roasting them. and don't forget the lemon! the lemon was the dealbreaker, for sure. happy roasting!