Roasted Radishes and Greens

I'm not going to lie to you.  Sometimes it's okay to eat your feelings.  Really, it is. And everybody does it on occasion... (right?!)

Sometimes it's okay to eat your feelings when you're feeling under the weather because it's grey in Seattle. Again.  In June.  And it's pouring buckets of rain everywhere.  And you just wish you lived anywhere else but here.  But that's too bad.  Because you live here. Then it's okay to eat your feelings a little, I promise.  (Especially if you eat your feelings with one of these.)

Then there are those moments when you want to recover from eating your feelings.  Sure, it was a little fun while it lasted, but now it's time to get something healthy and fresh in there pronto.  Sounds like you need some roasted radishes my friend.

Roasting radishes brings out their sweetness, which is a wonderful complement to their natural spicy flavor.  Small, fresh radishes taste best and I would highly recommend getting them locally if possible. The radish greens are also baked, making them light, crispy and crunchy.  It looks like kale chips just met their match.

Roasted Radishes and Greens
Serves 2 - 4

1 bunch radishes
2 teaspoons coconut oil, divided
Coarse sea salt and pepper

Preheat oven to 375 degrees F.

Separate 1 bunch radishes (halved if large) and their greens.  Arrange on two rimmed baking sheets.

Toss radishes with 1 teaspoon coconut oil.  Roast, until radishes are tender and caramelized, about 15 to 20 minutes.  Remove from oven and set aside.  Sprinkle with salt and pepper before serving.

Toss greens with 1 teaspoon coconut oil.  Bake until leaves are crisp, about 7 - 8 minutes.  Serve warm.

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