2 small bunches radishes (about 16 to 18 small radishes)
1 tablespoon olive oil
1 garlic clove
¼ teaspoon kosher salt
Fresh ground pepper
1 teaspoon fresh lemon juice (optional)
Direction :
Preheat the oven to 450 degrees.
Wash the radishes and trim off the greens, saving a few leaves for a garnish.
Cut the radishes lengthwise. Toss them in a bowl with the olive oil, finely grated garlic clove, kosher salt and pepper.
Line a baking sheet with parchment paper. Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest point (exact time depends on the size of the radishes).
If desired, toss with lemon juice (we liked it both ways, so it’s not required). Very finely chop about 1 radish leaf into a garnish, and sprinkle over the top. Serve warm.
