Roasted Radishes with Orange & Thyme

Lately I have been experimenting with foods I don't normally eat, enter the radish.

This small colorful root veggie can be sliced in salads, pickled in sandwiches, and braised in butter. Personally I have had it only a couple of times as a garnish on a sandwich or taco but it has never been the star of the plate.

I don't know why but I have never even thought of roasting these red beauties which is odd considering some of my favorite forms of veggies are in their roasted form. I decided to keep it simple and toss them in some orange infused oil, thyme, salt, and pepper. Roasting at a high heat brought out a totally new flavor and texture, they were not nearly as strong and peppery as their raw form and it made them rather enjoyable! I think next time I will pair them with rainbow carrots and maybe drop the orange oil and sub it for butter. I also read that you can use the radish tops to accompany them but I had already removed them so it was too late to try it this time around.

Roasted Radishes with Orange & Thyme

serves 1-2

1 bunch radishes, thoroughly washed, stems removed, and halved
1 TBS olive oil (I used orange infused oil)*
course salt
Black pepper
1-2 sprigs German thyme (or regular thyme)

Directions

1.Preheat oven to 400°F. Brush large heavy-duty rimmed
baking sheet OR cast iron skillet with olive oil.

2.Cut radishes lengthwise in half and place in medium bowl.
Add about 1 tsp olive oil and toss thoroughly to coat, add thyme sprigs.
Place radishes, cut side down, on prepared baking sheet;
sprinkle lightly with coarse salt. Roast until radishes are
crisp-tender, stirring occasionally, about 18 minutes. Season
to taste with more coarse kosher salt, if desired.

3.Serve as a side with pork, lamb, or enjoy by themselves.

*Note - if you don't have orange oil you could as 1/4 tsp orange zest before baking.