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Roasted Radishes

These tender radishes are a fine accompaniment for grilled steak or roast chicken.
From: Saveur SERVES 2–4

3 bunches assorted radishes (about 1½ lbs.)
3 tbsp. extra-virgin olive oil
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper, to taste

1. Heat oven to 425˚. Trim radish greens; reserve for another use. Wash radishes, pat dry, and transfer to a large bowl with oil and thyme. Toss to combine; season with salt and pepper.

2. Put radishes into a shallow baking dish and cook, turning occasionally, until golden brown and a small knife slides easily into radishes, 40–50 minutes.