Roasted Radishes with Leeks and Thyme

25 February

2 bunches radishes, halved if small, quartered if large
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 large leek, white and light green part only, halved and sliced
1 tablespoon butter
1 teaspoon finely chopped fresh thyme or ¼ teaspoon dried

1. Preheat oven to 450 degrees.
2. Combine radishes, oil, salt, and pepper in a large roasting pan.
3. Roast for 10 minutes. Stir in the leek. Continue roasting until the radishes are lightly browned and tender, about 10-15 minutes more. Stir in butter and thyme and serve warm.

Serves 4

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