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Monday, March 10, 2014

Roast Radishes and Carrots

When roasted radishes take on a whole new flavor,
they kind of taste and look like little baby turnips.
This is good along with the sweetness of the carrots.
I seasoned them with garlic, thyme, salt and pepper.
Threw them into a roasting pan with a drizzle of oil
this makes for an easy side dish the kids will eat up.

12 radishes
1 cup baby carrots
1/4 cup olive oil
2 tablespoons brown sugar
sprinkle of garlic powder
sprinkle of salt and pepper
sour cream on the side

Preheat oven to 450 degrees F.
Cut both ends off radishes and toss them
into the roasting pan along with the carrots.
Drizzle with olive oil and sprinkle with sugar.
Season with dried thyme, salt and pepper.
Season with garlic or onion powder to taste.
Bake for about 25 minutes until golden brown
and tender to the tooth, remove and serve warm.
A nice amount of sour cream is good on the side.

1 comment:

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