Roasted Radish with Rosemary
|Extra Virgin Olive Oil|
|Grind Black Pepper|
Preheat the oven to 200ºC and prepare a dish or tray. Wash the radishes well, removing the remains of soil and possible damaged parts, and cut the stalk -although the small leaves are edible. Cut in quarters or in half, if they are small.
Place them in a tray and add salt & pepper. Drizzle a splash of good quality extra virgin olive oil, lemon zest and white wine or vermouth. Add the rosemary and seasoning, incorporating the unpeeled garlic cloves.
Bake for about 25-30 minutes, removing the tray halfway through and adding a little bit of more wine, if desired.
Keep an eye for the last few minutes of cooking and remove when they are at the desired doneness.