Roasted Radishes

  • 3 bunches assorted radishes
  • 3 tablespoons extra-virgin olive oil
  • 6 sprigs fresh thyme
  • sea salt and fresh ground pepper to taste

Heat oven to 425 F. Trim radish greens and wash the bulbs until clean. Pat dry with a paper towel. Toss radishes with the oil, thyme, salt and pepper in a large bowl. Pour into a shallow baking dish and cook for about 40 minutes. Turn them occasionally to ensure they don't burn.