Here is a recipe that I had adjusted from Vegan to Keto, now you can use any radish you wish for this or even a medley - to make this Vegan again just swap out the butter for earth balance.
Ingredients
2 bunches of Radishes, about 2 cups
1 leek, chopped, light green to the white part
3 tablespoons of unsalted butter
1 tablespoon of Persian Lime Olive oil
pinch of Chipotle chili (or 2)
Salt and Pepper to taste
Directions
Preheat oven to 375 degrees
Clean and rough chop the radishes and place in a bow with the leeks, add vinegar, chili, season, and toss to coat and pour into a baking dish, dot with butter, cover with foil and bake for about 45 minutes. Remove foil, raise oven to 400 degrees, return radish to oven and roast until edges start to char and most of the liquid at the bottom of the baking dish is gone, remove and let stand for 5 minutes before serving. I sprinkle the roast radish with a bit more vinegar before serving and garnish with fresh dill.
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