Roasted Brussels Sprouts and Radishes

Everyone once in a while, when you get a box of produce, you end up with something that might not be your favorite.  In my case, it's radishes   I know most people love them sliced fresh in their salads, but they just don't do it for me.  But I have also learned that if I get something I don't like, I should try it in a new way, and I have actually learned to love a lot more produce this way, and not waste what I get.  In this case, I discovered that while I don't care for fresh radishes, they are really good roasted!

You could toss them in with any veggies you plan to roast, in this case, what I had on hand was a giant tree of Brussels Sprouts!

To clean Brussels Sprouts, pluck them off the stem, wash them, discard outer leaves if yellow or loose, cut off the stem end, and then cut them in half if they are large.

Of course, you could save time and buy already cleaned Brussels Sprouts, but then you would miss out on fun photo ops like this...

Clean radishes and either leave them whole if small, or cut them in half if large. Toss them with Brussels Sprouts in a 9x13 dish or on a large baking sheet.  Add any other veggies you want.  ( I added 1/4 sliced red onion... whole peeled garlic cloves would also be great.)

Drizzle with a small amount of extra virgin olive oil, (1-2 TBS) and season with salt and pepper.  Bake at 400 degrees for 20 minutes, stir, and bake for another 15-20 minutes.

The flavor of the radishes really mellows with roasting, and they compliment the Brussels Sprout well.  Remember, recipes are just a guideline, use what you have on hand, and don't be afraid to try a new vegetable... or an old one in a new way- you just might be surprised!

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