Radishes are often overlooked as a cooked vegetable, but they can be roasted like most any root vegetable. Roasted radishes are mellow and with sliced carrots make a vibrant veggie side!
3 small carrots
5 or 6 radishes
1 tbsp olive oil
1/2 tsp dry oregano
salt and pepper to taste
chives to garnish
1/2 a lemon
Quarter or halve the radishes and cut the carrots so that they are about the same thickness as the radishes. Toss with olive oil, oregano, salt and pepper.
Roast at 450°F for 20-25 minutes or until fork tender. Then top with chopped chives and give them a good squeeze of lemon and serve.
Makes 2 servings.
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