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Roasted Radishes


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  • 3 bunches assorted radishes (about 1 1⁄2 lbs.)
  • 3 tbsp. extra-virgin olive oil
  • 6 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper, to taste


Servings 2


Step 1

1. Heat oven to 425˚. Trim radish greens; reserve for another use. Wash radishes, pat dry, and transfer to a large bowl with oil and thyme. Toss to combine; season with salt and pepper.

2. Put radishes into a shallow baking dish and cook, turning occasionally, until golden brown and a small knife slides easily into radishes, 40–50 minutes.

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