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Monday, December 20, 2010

Roasted Rosemary Radishes

Roasted Rosemary Radishes
Serves 2
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.

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