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10 Beets
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10 Carrots
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12 Easy to Grow Herbs
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12 Radishes
/
12 Rare Sweet & Mild Peppers
/
13 Unique Super Hot Peppers
/
14 Salsa Mix
/
14 Sweet & Hot Peppers
/
14 Tomato & Tomatillo
/
15 Lettuce & Salad Greens
/
15 Medicinal and Tea Herbs
/
18 Culinary Herbs
/
20 Most Popular Vegetables
/
25 Summer Vegetables
/
25 The Best Winter Vegetables
/
7 Basils Collection
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7 Lettuce
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8 Onions

Crisp radishes turn sweet and juicy when briefly roasted at high heat. This is best served warm rather than piping hot. You can make the anchovy mixture up to 3 days ahead. Store it in the fridge and bring it to room temperature before using.
Ingredients:
- 1 large or 2 small bunches of radishes (about 13 radishes total) sliced in half (smaller ones can be left whole)
- 6 anchovy fillets, finely chopped
- 2 cloves of garlic, finely chopped
- 2-3 tablespoons olive oil
- pinch of salt and pepper
- freshly squeezed lemon juice for serving
Directions:
- Preheat the oven to 375F.
- In a large bowl toss the radishes with the anchovy fillets, garlic, oil, salt and pepper. Place on a baking sheet and roast in the oven until the radishes are deeply browned and shriveled a bit. About 30-35 minutes. Toss halfway through cooking.
- Remove from the oven and drizzle with a tiny squeeze of fresh lemon juice.