Recipe: Roasted Radishes with Other Roots (potatoes, carrots and onions)

ROASTED RADISHES WITH OTHER ROOTS

1 pound new potatoes, quartered (about 3 cups)
1 pound baby carrots (about 2 cups)
2 bags (6 ounces each) radishes (about 3 cups)
2 cups leeks (white part only), cut in half lengthwise and then in 1-inch pieces (or 2 cups onion wedges)
1/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed

Preheat oven to 425 degrees F.

In a 15 10-inch roasting pan, toss potatoes, carrots, radishes and leeks with oil, salt, pepper and dill until well coated. Spread in a single layer.

Bake until vegetables are tender and golden, about 45 minutes, stirring occasionally.

Makes 6 servings
Source: The North American Radish Council