Today I don't really have a recipe to post. I thought about measuring the olive oil and salt as I prepped, but what fun is that when you're using the time-honored tradition of roasting veggies? The only thing different is that this time it's radishes. Not something many people would look at and immediately say, "Let's roast these! They'd be fabulous!" I don't remember where I saw roasted radishes first, but the thought of a veggie so peppery and nice in salads changing so drastically into a succulent, caramelized bite in a hot oven just made me drool.
To make these, simply wash and trim some farm fresh radishes (and save the greens to cook later!), drizzle with olive oil, sprinkle with sea salt, and roast at 400 for about 30 minutes (until caramelized and tender). Done.