Roasted Black Spanish Radishes

November 24, 2008

Roasted Black Spanish Radishes

Sara Jones, Tucson CSA

Root vegetables are always great roasted. Slice the radishes into
thick wedges or thin French fry strips, just remember the bigger
they are the longer they’ll take. I usually finish roasting
vegetables by putting them under the broiler for a few minutes
until nicely browned.

1 bunch black Spanish radishes
Olive oil to coat
Lime or lemon juice
Salt, pepper, ground cumin and coriander

Cut radishes to desired size. Mix together oil, citrus juice and
seasonings. Pour over radishes and toss well to coat. Bake in a
375 degree oven until tender (20-45 minutes). Brown under
broiler if desired. Serve warm.

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