2 bunches radishes, with greens attached
2 tablespoons olive oil, divided
1 tablespoon malt vinegar
¼ teaspoon flaky salt, such as Maldon
1. Preheat oven to 375 degrees F.
2. Cut greens off radishes and trim stems. Wash and dry the greens and radishes separately. Toss the radishes with 1 tablespoon oil and spread on a large, rimmed baking sheet. Roast, stirring once, for 20 minutes.
3. Toss the greens and remaining 1 tablespoon oil. After 20 minutes, add the greens to the radishes and continue to roast until the radishes are tender and the greens are wilted, about 5 minutes more. Transfer to a serving dish. Drizzle with vinegar and sprinkle with salt; toss to coat.