Simple satisfying recipe: Roasted radishes with leeks

Sometimes I just want chips, dang it. Ever feel that way?

I don’t buy them except on rare occasions, so I make my own, thanks to a great tip Kathy Nace gave me a few years ago.

You can use pretty much any root vegetable. Add a leek, olive oil, salt and pepper, and it gets delicious.

All root vegetables are buried treasures, virtual storehouses of potassium, vitamin C, and other minerals. I don’t think I’d get any of those goodies from a bag of chips.

Last week,  I picked up some beautiful purple radishes at a local farm and decided it was time to bake with leeks.

 

 

 

I sliced them evenly for even backing and preheated my oven to 350 °. 

 

 

 

 

I mixed them in a bowl with olive oil. I am very picky about my oils. The seals on this bottle’s label tell what I look for when at the grocery store. You might have to hunt to find a bottle showing the California Olive Oil Council Certified Extra Virgin seal on the left of this label.

I added salt and pepper. You can try adding a variety of things to change up the flavor–herbs like thyme, spices like cumin, and garlic is yummy … this time I just wanted something quick and simple.

I spread the roots on a baking sheet.

 

 

 

 

I roasted them for about 30 minutes, stirred, and roasted for another 20 or 30, until crisp-tender.

Mmmm!

Source: Thriver Soup, pg. 143-144.

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