Roasted Radishes with Herbs

washington post 5/10/2017  Ellie Krieger

I was intrigued by this recipe because the description mentions that the taste of the radishes changes from sharp to mellow, like parsnips do when cooked.  And I LOVE parsnips.  These work equally well with roasting.  They taste and look like little red potatoes when they're done, but with fewer calories.  There were almost none for anyone else by the time I transferred them to a serving dish!

The author suggest serving them with roasted chicken or meat or as part of a hummus platter.

Ingredients:
2 bushes of medium radishes, about 20, trimmed with 1/2" of the stem left on; and halved (vertically)
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp chopped fresh parsley leaves
1 tsp fresh dill

Directions:
1) Preheat the oven to 450 degrees
2) Place the radishes in a 9x13" backing dish and toss with the oil, salt and pepper.  Arrange with cut sides down.
3) Roast for 20-25 minutes, until tender and the cut sides have browned a bit
4) Transfer to a serving dish, sprinkle with the herbs and more salt as needed.  Serve warm or at room temperature.