Ingredients:
2 bunches radishes, with greens attached
2 tablespoons olive oil, divided
1 tablespoon malt vinegar
¼ teaspoon flaky salt, such as Maldon
Directions:
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.
Serves 4-5