Ingredients & Directions
3 bunches assorted radishes, trimmed
2 small jicama, peeled and cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
8 sprigs fresh thyme
Kosher salt and freshly ground black pepper to taste
Heat oven to 425°F. Wash radishes and jicama, pat dry, and transfer to a large bowl with oil and thyme. Toss to combine; season with salt and pepper.
Place radishes in shallow baking dish and cook, turning occasionally, until golden brown and when a small knife slides easily them, 40 to 45 minutes.
Yields: 2 to 4 servings
Recipe adapted from Saveur