Did I mention today that you are absolutely radishing?? I know the queen of bad dad jokes - is that even a thing?! But seriously, radishes have antioxidants which help to quench free radicals; you know the little guys that give you wrinkles and cause stress in your body? They also come in the most beautiful array of pinks, reds and purples - who doesn’t want to eat those colors? Growing up I only had raw radishes which are fantastic on a salad or in a taco. I can’t remember who turned me on to roasting them but I haven’t been able to stop all summer! Once I experimented with the duck fat there was no going back. Like, ever.

Ingredients

• A bunch of radishes (any kind!)

• 1 Tbsp of duck fat melted

• salt to taste

Instructions

1. Turn on the over to 400 degrees

2. Line a baking sheet with parchment paper, set aside

3. Cut radish greens from tops of radishes - save for radish greens pesto!

4. Wash (vinegar and water are a great option)

5. Let them drain some of the water in a colander

6. Put the duck fat in a large glass bowl (big enough to hold the radishes) and put in the microwave for 30 seconds, just long enough to melt the duck fat. You can also use a small sauce pan on the stove to melt the fat

7. Add the radishes to the bowl of duck fat

8. Add a few shakes of salt and mix well - you want them to all be evenly coated

9. Pour the radishes on the parchment lined baking sheet, spread them out so they roast rathe than steam and pop in the oven for 35 - 40 minutes depending on how crispy you enjoy your radishes

Notes

• These are wonderful left over with some eggs or on a salad

• They made an excellent addition to pulled pork tacos!

• Save all of your scraps for Kitchen Sink Bone Broth!

Leave a comment below AND/or Tag @meganpfiffnernutrition so I can share your work on Instagram stories! Gotta keep that kale conversation going…..