Roasted Radishes

Still have radishes left from last weeks box and unsure how to use them?  Roasting sweetens the radish, tames some of the bite, and gives them a softer, fuller flavor. You can combine potatoes, carrots, fennel, onions, or just roast the radishes alone, leaving them whole as an interesting and delicious side.  Would work well with Spinach, Herb and Goat's Cheese Tartlets or as a side with a steak. Ingredients 1 bunch fresh radishes, washed, dried, stems removed Olive oil Salt Pepper Fresh Thyme

Method 1.  Preheat oven to 220C. Place a sheet tray in the oven to get it smoking hot. 2.  In a bowl, toss radishes in oil (just a little bit), salt, pepper, and thyme. When tray is hot, toss the radishes on the tray (they will sizzle) and put the tray back in the oven. 3.  Every 3-4 minutes or so, stir the tray so the radishes in the corners move to the middle, and vice-versa. Total cooking time should be about 15 minutes, depending on the size of the radishes. 4.  When ready, they’ll be blistered and pink with just a little bite left to the texture.