Colorful hues of Easter Egg radishes look at home in an Easter basket. Roasting bring out their sweetness. Young radish greens are also edible. Toss both radishes and their greens into stir-fries and salads.
Ingredients
SERVINGS: 2-4 Serving(s)
- 1-2 bunches Easter Egg radishes, washed and dried, leaves removed
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Juice of ½ lemon
Instructions
Preheat oven to 400°. Toss radishes with olive oil, salt and pepper. Roast for about 20 minutes. Remove from heat, sprinkle with juice, and serve.
