roasted radishes

When we were at home in Mt. Vernon, IL this weekend we were greeted with summer full force, including pretty much all the vegetables we could ever want.  My husband comes from a family of farmers, and although they don't operate large scale farms in the way they used to, they still have overflowing gardens.  

But, I asked myself, what does one do with 2 pounds of radishes?  I can't eat salad that fast!  

So I did a little research, and made up this yummy recipe.  It was so good my husband ate it faster than the fish I served it with (recipe HERE), so I had to share.  

Lemon Butter Roasted Radishes

1 lb radishes, cleaned, trimmed, and cut in half for the bigger ones

2 tbsp olive oil

sea salt

fresh cracked pepper

juice of half a lemon

zest of the same lemon

1 tbsp butter

1.  Preheat oven to 400 F.  

2.  Toss all the ingredients except zest and butter together in a bowl.  

3.  Spread radishes on a baking sheet and roast for 20 minutes.  They should be fork tender when finished.  

4.  Adjust seasonings as needed, and toss with lemon zest and butter to coat.  Serve!