This abundant spring-time veggie makes a colorful side to any meal.—Taste of Home Test Kitchen
- 2-1/4 pounds radishes, trimmed and quartered
- 3 tablespoons olive oil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large bowl, combine all ingredients. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 30 minutes or until crisp-tender, stirring once. Yield: 5 servings.
Originally published as Roasted Radishes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p169
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