Roasted Watermelon Radishes

This quick and easy recipe was sent to us by one of our CSA members, Pamela Faye. It’s from the Sunset Magazine publication. You can adjust the amount of olive oil and sea salt used, according to the amount of watermelon radishes received in your share. Thank you, Pamela!
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4-6
1 pound Watermelon radishes, trimmed
3 Tablespoons olive oil, divided
1 teaspoon coarse Sea salt
1. Preheat oven to 375°. Cut radishes into wedges. Mix with 2 T. oil and put in a 2-qt. baking dish.
2. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 T. oil and sprinkle with sea salt.

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