Roasted Radishes with Lemon Vinaigrette

Ingredients:

• 1 bunch radishes (about 10–12), trimmed and halved

• 1–2 tablespoons olive oil

• Salt and freshly ground black pepper

For the Lemon Vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice (about half a lemon)

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• 1 small garlic clove, finely minced (optional)

• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Prepare the radishes:
   Toss the halved radishes with olive oil, salt, and pepper on a baking sheet. Spread them out cut side down for the best browning.

3. Roast:
   Roast for 15–20 minutes, stirring once halfway through, until the radishes are tender and lightly caramelized.

4. Make the vinaigrette:
   In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper.

5. Assemble:
   Once the radishes are roasted, transfer them to a serving bowl. Drizzle with the lemon vinaigrette while still warm and toss gently to coat.

6. Serve:
   Garnish with chopped herbs like parsley, dill, or chives if you like. Serve warm or at room temperature.