April miraculously arrives tomorrow, welcoming an abundance of color and springtime splendor to our weekend agendas and daily wardrobes. I am more-than-ever ready for this upcoming month. Last night, I experimented with a refrigerator staple -- radishes -- that typically brighten lunchtime salads or open-faced sandwiches. However, I took it up a notch, placing these roots in the oven rather than serving raw.
The result was game-changing: The bright fuchsia skin fades to a stunning, soft lavender upon heating, and the spice is subdued by sweet and salty notes of Nature Nate's honey and flaky Porcellino's blended sea salt. I would argue that this honey-roasted, gluten-free side dish (served on a Paper & Clay original) is the perfect accompaniment to Easter lunch and springtime patio suppers. Here's to Spring and the transformation of a gorgeous produce into a show-stopping dish!
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Makes 4 servings
1 package pre-washed radishes, halved 1 tablespoon Nature Nate's honey 1 teaspoon olive oil Flaky sea salt
1. Preheat oven to 450 degrees. Spray non-stick spray in a cast iron skillet. Arrange radishes, face-down (pink up) in the skillet.
2. Drizzle olive oil, a generous portion of salt, and honey over the radishes. Place in the oven and roast for 20 minutes. Serve on a Paper & Clay serving piece.
This post is in partnership with Nature Nate’s. Thank you for being supportive of my sponsors!
