Roasted radishes with rosemary
Roasted radishes with rosemary
Ingredients
- 3 cups radishes
- 2 teaspoons Sea Salt
- 10 black peppercorns
- 3 springs fresh rosemary
- 3 Tablespoons Olive Oil
- radish tops, stems removed
Instructions
- Preheat oven to 425 degrees.
- Remove the stems from the radish, separate leaves from the stems and set leaves aside.
- Chop radishes in halves or quarters, depending on the size and shape. You want the radishes to be cut roughly the same size so they will roast evenly.
- With a mortar & pestle, grind 1 teaspoon sea salt along with your peppercorns until well ground.
- Give the rosemary a rough chop. Toss 2 tablespoons of olive oil, rosemary, salt and pepper in with the radishes until well covered. Pour onto a non-stick baking sheet. Bake in the oven at 425 F for 30-35 minutes, or until the radishes are browned and crisp. Remove from oven.
- In a large sauté pan, heat remaining tablespoon of olive oil over medium heat. Add the radish top leaves, 1 teaspoon salt and sauté until wilted. Toss radishes in with radish tops and serve immediately.
Notes
Join the Plant It Forward Farm Share to eat local and support refugees.