Andrea works with the State of Alabama's Farm to School program and created these fun radish cards to share with kids at the farm (and across the state). Now is the time to plant radishes, and for a little more radish inspiration, we asked Andrea to send us her favorite way to cook them.

Personally, I don’t mind the bitter and astringent taste of a radish, but hands down the best kind of radish is slightly sweet and immensely flavorful.

If you follow these quick, easy steps with freshly harvested radishes or to use up extra radishes in your fridge, you will discover a new kind of radish you wouldn’t believe unless you tried it yourself.

Serving Size: Varies by amount of radishes or carrots you want to roast.

Ingredients:

Radishes
Carrots
Rosemary (to taste)
1 Tbsp. Olive Oil (may be substituted with canola oil)

Preheat oven to 425 degrees.

Cut carrots into strips and place carrots in a bowl with radishes and olive oil. Crush whole rosemary between fingers to bring out rosemary oils and add to mixing bowl. Stir ingredients together so all vegetable pieces are lightly coated in olive oil.

Spread ingredients over a baking sheet and place on the top oven shelf for 10-15 minutes, or until fork tender.

Add salt and pepper if desired.

Root Veggie Roast