Roasted Rosemary Radishes
1 large bunch radishes, tops removes and quartered
3 TB water or protocol allowed broth
1 TB fresh rosemary, chopped (or 1 tsp dried)
1 tsp celtic sea salt
fresh cracked black pepper to taste
Rinse, trim and quarter radishes. Place in a glass baking dish. Sprinkle with water or broth, rosemary, salt and pepper. Roast at 425 degrees F for 20 to 25 minute or until desired crispness is reached.
Phase 3/4: Replace water or broth with butter, olive oil, coconut oil or grapeseed oil. Add additional vegetables like sliced onion, asparagus cuts, baby carrots, sliced zucchini or daikon.