ROASTED RADISHES WITH PEAS

1 lb. radishes, washed and trimmed off both ends (larger ones cut in half)
1 tbsp. olive oil
coarse sea salt
black pepper
1 cup frozen green peas
2 tbsp. chopped fresh dill
1 clementine, finely cut into wheels

Preheat the oven to 450ºF.
In a medium baking pan, rattle the radishes and clementine around with the olive oil, ¼ teaspoon of salt and a dash of black pepper.
Put the pan into the preheated oven for 10-12 minutes.
Meanwhile, place the frozen peas into a medium bowl and then flood them with hot tap water.
Let them stay under until defrosted, 3-5 minutes.
Drain and pat dry with a kitchen towel.
Remove the pan from the oven.
Add the defrosted peas to the radishes.
Rattle the pan again and then put it back into the oven for 4 minutes.
Remove the pan from the oven, sprinkle everything with the dill and another ¼ teaspoon of coarse salt.

Recipe adapted by Rick Souders