Olive Oil Roasted Radishes

1. Pre-heat oven to 475ºF.
2. Wash radishes and leaves then pat dry with a towel. Trim off leaves and quarter the radishes. Chop the dried leaves and set aside.
3. Warm 1 tablespoon Pasolivo California Olive Oil in an oven safe pan over medium to medium-low heat. Add radishes, Pasolivo Kosher Flake Sea Salt, and freshly ground pepper. Lightly brown radishes 2-3 minutes.
4. Place the pan with radishes into the oven and roast 12-15 minutes, until tender.
5. Place the pan back onto burner over medium heat. Add 1 tablespoon Pasolivo California Olive Oil and chopped greens. Cook until just wilted, 2-3 minutes. Stir in 1 1/4 teaspoons Pasolivo Tuscan Balsamic Vinegar. Add additional salt and pepper to taste.

*Note: If you can't find radishes with good green tops, use about 9 oz. of radishes and substitute a cup of chopped greens such as spinach or Swiss chard.