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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!? Eating Brussel sprouts is one childhood memory that I would like to erase. Maybe I can erase it the easy way. 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. Cover with the oil. Mix them with your hands to get them all covered well with the oil. Sprinkle with salt and pepper. Put in a 450 degree oven for 20 minutes. After 12 minutes add the mushrooms on the tray and repeat the oil, salt and pepper. Serve hot or at room temperature. Enjoy!
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