I normally can't stand the radish. Way too spicy for me! This method of cooking tames the heat. Can't wait to harvest more.
fresh from the ground / multi-colored mini carrots
radish crop / still in pot
I made this one up last night after my garden yielded baby carrots and radishes. Amazingly good.
1 bunch of mini-carrots, ends trimmed but not peeled
1 bunch of radishes, cut in half
3 cloves garlic, cut into chunks
3 sprigs of rosemary
Preheat oven to 400 degrees.
Toss together the carrots, radishes, garlic, oil, rosemary and seasoning.
Bake for 35 to 45 minutes or until veggies start to darken / caramelize.