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I am  learning to try more and more things and that includes vegetables.  Now, I am pretty good with eating most things but I do not like radishes.  So I was going to do a simple roast on some vegetables and wanted them to colorful on the plate.  My base was asparagus.  I had the green.  Then some carrots with the tops on.  Then some mushrooms for a 3rd color.  You know what would round out these colors?  Red.  Hence, the radishes.  I got to tell you, they were awesome.  Covered with a little olive oil, salt and pepper and roasted.  They were totally transformed.
I can’t wait to try Brussel sprouts!? Â Eating Brussel sprouts is one childhood memory that I would like to erase. Â Maybe I can erase it the easy way. Â Check back in with me and we will see.
Ingredients:
- 1 lb asparagus (small spears)
- 1 lb mushrooms (the earthier the better)
- 1 bunch of carrots
- 12 radishes
- 2 tbsp olive oil
- salt and pepper to taste
Directions:
Arrange the vegetables, minus the mushrooms on a baking sheet. Â Cover with the oil. Â Mix them with your hands to get them all covered well with the oil. Â Sprinkle with salt and pepper. Â Put in a 450 degree oven for 20 minutes. Â After 12 minutes add the mushrooms on the tray and repeat the oil, salt and pepper. Â Serve hot or at room temperature. Â Enjoy!
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