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By carol gorman

Ingredients

• 1 pound small radishes with greens attached (about 2 bunches)
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon malt vinegar
• 1/4 teaspoon flaky sea salt, such as Maldon

Preparation

Step 1

Preheat oven to 375°F.

Cut greens off radishes and trim the stems. Wash and dry the greens and radishes separately. Toss the radishes with 1 tablespoon oil and spread on a large rimmed baking sheet. Roast, stirring once, for 20 minutes.

Toss the greens with the remaining 1 tablespoon oil. After 20 minutes, add the greens to the pan and continue roasting until the radishes are tender and the greens are wilted, about 5 minutes more. Transfer to a serving dish. Drizzle with vinegar and sprinkle with salt; toss to coat.