Kate in the farm market was first to try this recipe. Everyone who tried it, loved it!
2 bunches radishes (about 1 pound), halved if small, quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large leek, white and light green part only, halved and thinly sliced
1 tablespoon butter
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried
Preheat oven to 450°F. Combine radishes, oil, salt and pepper in a large roasting pan. Roast for 10 minutes. Stir in leek. Continue roasting until the radishes are lightly browned and tender, 10 to 15 minutes more. Stir in butter and thyme; serve warm.
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