Olive Oil Roasted Radishes

•2 tbsp. Pasolivo California Olive Oil
•1 bunch radishes with fresh green tops
•1/4 tsp. Pasolivo Kosher Flake Sea Salt
•Freshly ground black pepper
•1 1/4 tsp. Pasolivo Tuscan Balsamic Vinegar
Pre-heat oven to 475 F. Wash radishes and leaves then pat dry with a towel. Trim off leaves and quarter the radishes. Chop the dried leaves and set aside. Warm 1 tbsp. 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. Place the pan with radishes into the oven and roast 12-15 minutes, until tender. Place the pan back onto burner over medium heat. Add 1 tbsp. Pasolivo California Olive Oil and chopped greens. Cook until just wilted, 2-3 minutes. Stir in 1 1/4 tsp. 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.

Radishes no longer have to be just a salad topping! Roasting radishes with Pasolivo Olive Oil gives them beautiful tenderness and flavor. Not to mention, they're healthy as well!
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