Red Hot Radishes

Red and white radishes, roasted in foil. Tossed with pepper to turn up the heat, mint to cool them down. A real eye opener.

Serves 4.

1 1/2 cups red radishes, cleaned
1 1/2 cups baby daikon radishes, cleaned, or 1 large daikon, cut into pieces
1 tablespoon olive oil
1/3 cup minced fresh mint
2 tablespoons minced fresh Italian parsley
Freshly ground pepper

Preheat the oven to 350 F.

On a baking sheet, place a pice of aluminum foil large enough to hold all the radishes and to enfold them completely; place the radishes at the center of the foil.

Sprinkle the radishes with olive oil, mint, and Italian parsley. Season with freshly ground pepper.

Fold the ends of the foil over the radishes, and seal all the edges tightly by crimping them together.

Set the package on a baking sheet and bake for 15 to 20 minutes. Serve immediately.