Roasted Radishes…whoulda thunk it. They are AWESOME!!! I got the recipe at Kalyn’s Kitchen and made it last night along with a pan of roasted Brussels Sprouts. This is quite convenient, by the way, as they roast at the same temperature for the same amount of time. Kalyn says of radishes:
Radishes are low in calories, and rich in ascorbic acid, folic acid, and potassium.
They’re also a lovely color. When I threw the leftovers together with the leftover sprouts, I was thinking happy beading thoughts! 
I didn’t have two of the ingredients I needed for this recipe, by the way. So I used olive oil instead of peanut oil, and left off the green onions. Naturally, they’d be even better if I followed the directions - but they were great anyway! I was especially pleased by the texture… they reminded me of new potatoes! I’m serious - you’ve GOT to try these. (Bird, I mean you!)
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