Roasted Radishes and Greens
Temper the bitterness of these radish greens by roasting them and the radishes.
- Servings: 4
Source: Whole Living, July/August 2011
- 1 bunch radishes (halved if large) and their greens
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Heat oven to 375 degrees.
Separate radishes and their greens and arrange on 2 rimmed baking sheets. Drizzle each with olive oil and season with salt and pepper. Toss to combine.
Bake, until radishes are tender and caramelized and greens are crisp, 15 to 20 minutes. Let cool.