1 pound
watermelon radishes, trimmed
3 tablespoons
olive oil, divided 1 teaspoon coarse sea salt
Preheat oven
to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt.
baking dish. Roast radishes, stirring occasionally, until fork tender, about 1
hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.
Amy Machnak,
Sunset
FEBRUARY 2012
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