1 bundle of radishes, halved
1 large carrot, cubed
2 yellow potato, cubed
radish greens, shredded
1 tablespoon of extra virgin olive oil
a few sprigs of fresh rosemary
fresh cracked black peppercorn
fresh lemon juice
Roasting radishes really brings out the sweetness of this vegetable. In an oven-proof skillet, saute the vegetables, herbs (save some rosemary for garnish), salt and pepper in oil at a high heat for a few minutes, until they begin to brown a little.
Transfer this to the oven, preheated to 500 degrees. Bake for about 15 minutes, until they are crispy on the outside and tender on the inside.
Now return the skillet back to the burners. Add a little butter to soften them back up, and stir in the radish greens over a low heat. Squeeze the juice from one lemon over the roasted veggies and serve immediately, with a sprig of rosemary as a garnish. This can be served over rice, as a meal or as a side.