Wednesday, June 13, 2012


The radishes are almost ready to pick, and we can hardly wait!  Okay, we didn't wait. 

Try this tasty recipe (courtesy of Food Network) for roasted radishes and carrots:

1 bunch small to medium radishes, about 12

12 baby carrots
1 tablespoon olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Lemon half

Preheat the oven to 450 degrees F.

Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.

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