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Roasted Radishes and Root Vegetables
Yield: 4 servings 1x
Prep: 10 minsCook: 40 minsTotal: 50 minutes
Units:
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Ingredients
- 1/4 cup extra virgin olive oil
- 1 full bunch of fresh thyme
- 1pound red radishes
- 1 1/2 pounds any combination of root vegetables (we used turnip, carrot, yellow beet and parsnip)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a small fry pan with a tight fitting lid, heat oil and fresh thyme over medium low for ten minutes while covered. Discard thyme.
- Place a very large oven-proof skillet or cast iron skillet into the oven and preheat oven to 450 degree F.
- Trim ends off each radish and cut large ones in half but leave small ones whole. Place in a medium bowl.
- Cut all other vegetables into a uniform size. Cut carrots and parsnip into thick coins, beet and turnip into similar sized pieces and place in bowl with radishes.
- Place salt, pepper and infused oil in with vegetables and toss to combine.
- Open oven door and carefully pour the vegetables into the scorching hot preheated skillet.
- Cook for 15 minutes. Turn vegetables and cook for 10-15 more minutes until cooked through and starting to brown.
- Remove from oven and serve immediately.
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