This is a recipe from the late, lamented Dunwoody Green Market. Pick up fresh turmeric from the Morningside or Peachtree Road farmers markets (where you can also pick up some of Riverview’s pork for dinner) and really make dinner a local feast.
Ingredients:
Your bunch of radishes radishes, washed with ends trimmed, cut in half or quartered Your bunch of carrots, washed, cut into pieces roughly the size of your radish pieces 2 tablespoons grape seed oil (or melted coconut oil) Juice of 1/2 lemon 1 tablespoon fresh grated turmeric 1 teaspoon ground black pepper 1/2 teaspoon salt
Preparation:
Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet.
In a large bowl, mix radishes and carrots. Drizzle with oil and lemon juice. Toss well. Add turmeric, pepper and salt.Toss one more time, and arrange on baking sheet. Roast 20 minutes or until fork tender. Serve immediately.