Roasted Radishes

I'm not a picky eater but if I had to list my least favorite foods, near the top would be radishes. I push them to the side in salads and will not eat them whole out of hand even with a little salt. Just don't like them.

That said, I have just found my newest favorite vegetable - radishes - roasted radishes that is. We've roasted all kinds of vegetables, from tomatoes to root vegetables but never radishes. Tonight we did them as a side dish to roasted herbed chicken breasts. Roasted radishes develop a sweet caramelized 'green' flavor close in taste to roasted Brussels sprouts. Yes, nice!

Prep couldn't simpler - 
 - Pre heat the oven to 450
- Wash and cut the radishes in half
- Put them in a casserole dish drizzle with about a tablespoon or two of olive oil,
- Sprinkle with a tablespoon of thyme and a pinch of salt and pepper.
- Stir together
- Roast until nice and brown about 30 min total, stirring after the first 15 minutes. If they look like they need more time put back in for 10 minutes more or until they take on a good roasted look like in the photo above.

  

 

Roasted herbed chicken breasts (we used Herbes de Provence) with lemon slices under the skin and 7 cloves of garlic sliced in half and cooked in the chicken juices. Put the garlic on top of the breasts when serving and eat with the chicken. Add a half a cup of white wine to the chicken juices toward the end and spoon over the chicken.That's right!