It’s very trendy these days to Roast your radishes. So I roasted a bunch of them up with a branch of Bay leaves, Fresh Crushed Sea Salt, Fresh Ground Black Pepper thinly sliced sweet onions and drizzled them with Balsamic Vinegar and Extra Virgin Olive Oil at 400 degrees for about two hours. The Radishes lose the peppery flavor and become sweet. The Balsamic reduces and gets really sweet and flavorful and the Onions are really forking good. I reserved some onions for my meatloaf sauce.

I also Roasted up and browned my Carrots.

Roasted Red Carrots

I then decided they really compliment each other and should be served together.

So this is how I put them all together for dinner.

This is something you might try for dinner.

Forking Good!