Roasted Watermelon Radishes

From What’s in Season by Barbara Kobsar  Illustration by Caroline H. Gould

Serves 4

1 pound watermelon radishes, trim off top and root
2 tablespoons olive oil
1 tablespoon butter
½ teaspoon kosher salt
1 teaspoon minced thyme, rosemary, or basil (optional)

Preheat oven to 400°. Cut prepared radishes into ½-inch wedges. Mix radishes with olive oil in a 2-quart baking dish and dot with butter. Roast, stirring occasionally, until fork tender, 20 to 25 minutes. Sprinkle with salt and herbs to serve.

Veteran journalist Barbara Kobsar has authored two cookbooks focusing on traditional home-cooked meals using local produce. You’ll find her each week at the Walnut Creek Farmers’ Market selling her Cottage Kitchen jams and jellies made from farmers’ market produce.

Berkeley-based illustrator and musician Caroline H. Gould is a transplant from Brooklyn, New York. She is especially fond of illustrating desserts. carolinehgould.com