Awhile ago, I had a roasted vegetable board at one of the many LA restaurants that serve locally sourced, seasonal produce. Most of the veggies were pretty standard for roasting – bell peppers, squash, broccolini. But there was one thing on the board that it took me a minute to figure out. Turns out it was radish, and it was by far the best thing on the platter. Radishes were usually something I thought of as a garnish, or perhaps a minor addition to a salad that provided crunch but not necessarily a lot of flavor. Roasted radishes, on the other hand, have lots of flavor and a clean firmness of texture. I found that I could re-create that great roasted radish experience with this super simple Guessipe.

Guessipe

• 2 bunches radishes
• 2 TBSP olive oil
• 1 tsp thyme
• sea salt

Trim the tops and bottoms from the radishes, then cut them in half. Don’t throw away the radish greens – you can use them to make chimichurri (find my Guessipe here).

Mix the thyme and olive oil together.

Coat the radishes with the olive oil mixture, spread them on a baking sheet, and sprinkle with sea salt.

Roast at 450 degrees F for 15 minutes, flipping the radishes every 5 minutes.