Roasted Radishes with Other Roots

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1 pound new potatoes, quartered (about 3 cups)
1 pound baby carrots (about 2 cups)
2 (6-ounce) bags radishes (about 3 cups)
2 cups leeks (white part only), cut in half lengthwise and then in 1-inch pieces
OR
2 cups onion wedges
1/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed
Servings: 6
Preheat oven to 425ºF. In a 15 × 10-inch roasting pan, toss potatoes, carrots, radishes and leeks with oil, salt, pepper and dill until well coated. Spread in a single layer. Bake until vegetables are tender and golden, about 45 minutes, stirring occasionally.


Yield: 7 cups
 
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