Roasted Carrots & Radishes
Radishes are totally underrated, and I completely agree with The Kitchn’s 5 Reasons to Love Roasted Radishes. I like to highlight radishes with clients because they’re super cost-effective, too, and you can/should eat the greens, further stretching your food dollar.
What you need:
1 bunch radishes
3-4 medium carrots
1 tbsp FOC (fat of choice)
What to do:
Preheat oven to 450.
Cut tops off of radishes and set aside (to add to soup or sauté). Slice radishes in half.
Cut carrots lengthwise and slice into fat half moons, slightly smaller than radishes. This will help them to cook at a similar rate as the radishes.
Place veg on heavy, dark pan (cast iron works great). Toss with FOC and sprinkle with salt. Face all radishes cut side down.
Roast 15 minutes and toss. Roast an additional 5-10 minutes. Eat up!