Ingredients

1 lb. fresh radishes, stems removed, ends trimmed, and halved
1 tablespoon melted ghee, butter, avocado oil or olive oil
½ teaspoon fine salt
⅛ teaspoon black pepper
¼ teaspoon dried parsley, dried chives, or dried dill or mix
2 garlic cloves, finely minced
Optional for serving: Ranch dressing for drizzling or garnish of fresh parsley, dill, or chives

Directions

Preheat oven to 425℉.
In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. (Note: don’t add the minced garlic until step 3).
Spread the radishes into a single layer in a large 9×13-inch baking dish.
Bake for 20-25 minutes, tossing every 10 minutes.
After the first 10 minutes of baking, add the minced garlic and toss well. Return the dish to the oven to bake for an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.
If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

AdminJanuary 24, 2023

Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.