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While walking on the treadmill in our basement one morning, I finished reading Daniel Boulud’s captivating book “Letters to a Young Chef”, and was delighted to discover some of his favorite recipes following the experienced thoughts and advice. However, after further examination, although I wanted to sample and savor each and every dish, they were all too time consuming and complicated for me to attempt. But, while finishing up my hour of exercise, I also had time to read through a magazine or two, and found some recipes that were more easily accomplished and suitable for my time and skill level. I can’t wait to eventually make it to one of Chef Boulud’s restaurants and enjoy his dishes, but in the meantime, there are Roasted Radishes.

ROASTED RADISHES

roasted radishes

Heat oven to 400F. On a baking sheet, toss watermelon radishes, trimmed and sliced into 1/4 inch rounds, with olive oil. Spread in a single layer and roast until radishes begin to shrink and edges brown slightly, 8 to 10 minutes. Sprinkle with flaky sea salt and serve.

Enjoy!

Recipe adapted from Oprah Magazine, November 2014

www.oprah.com/app/food.html

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