Roasted Radishes

• 1 bunch fat red round radishes, trimmed, very large ones halved/quartered, if desired
• olive oil
• 1 tablespoon unsalted butter, cut into small pieces, plus more for serving
• small handful fresh thyme, plus more for garnish
• some thin sliced red onion
• sea salt
• fresh cracked black pepper
• crusty baguette
• blue cheese, if desired

1. Heat oven to 400 degrees F.
2. Place radishes in a roasting pan. Drizzle with olive oil and scatter butter pieces over. Strip thyme leaves off stems and sprinkle over the radishes. Season with salt and give everything a good toss.
3. Roast for 15 to 20 minutes, or until radishes are wrinkly. If your radishes are small or skinny, watch them carefully, so as not to overcook them.
4. Midway through cooking, give the pan a shake.
5. Let cool slightly. Slice radishes into fat rounds. Place on a serving dish, drizzle with olive oil and dress with thin slices of butter. Sprinkle generously with sea salt and, if you like, some black pepper, too. Scatter red onion slices over the radishes. Serve with crumbled blue cheese or with hunks of crusty baguette and additional butter, salt and thyme.

red round radishes, olive oil, unsalted butter, handful fresh thyme, red onion, salt, black pepper, crusty baguette, blue cheese

Taken from food52.com/recipes/6614-roasted-radishes (may not work)