Radishes are a root vegetable you may not think of roasting, but be prepared to kick the potato, carrot, turnip and your other favorite root vegetables aside. I think radishes are meant to be roasted, which brings out a sweetness that mellows their peppery heat. Serve this earthy dish as an appetizer or side.
1 bunch watermelon radishes or red radishes, cut into thin slices
2 teaspoons olive oil
2 cloves garlic, minced
¼ teaspoon course sea salt
¼ teaspoon fresh ground black pepper
2 teaspoons fresh chopped rosemary or 1 teaspoon dried
3 slices of bacon, cooked and crumbled
- Preheat oven to 425 degrees Fahrenheit. Place radishes in a medium bowl and drizzle with olive oil and sprinkle with garlic, salt, pepper and rosemary. Toss to evenly coat.
- Place radishes on a medium baking sheet and cook for about 20 minute, stirring occasionally.
- Top radishes with crumbled bacon and serve.