Potatoes and Radishes

This is the perfect side dish for a weeknight dinner, healthy, delicious, and low effort!

It's also a great way to introduce more variety: baby potatoes taste amazing, of course, but they also pair wonderfully with the radishes and make for a perfect veggie boost. 

When roasted, the radishes develop a rich and sweet flavor, and their peppery notes become milder, making this side dish an excellent option for those who prefer a less spicy taste.

Ingredients

• 1 bag of Jubilant Fields Radical Radishes
• 1 pound of baby potatoes
• Olive oil
• Salt
• Pepper

Instructions:

1. Preheat oven to 450 and set the rack in the middle. 
2. Wash potatoes and radishes really well, cut them in half (you may need to cut the bigger ones in wedges, just make sure they're roughly the same size so they cook evenly) and place in a bowl.
3. Add a generous coat of olive oil and season generously with salt and pepper. Place in a sheet pan lined with parchment paper.
4. Cook for 20 minutes, then flip the veggies over and place back in the oven for another 20 minutes.
5. Serve as a side with your favorite protein and Jubilant Fields green

Notes:

- We love them simply seasoned with salt and pepper, but feel free to add your favorite spices! You can season the radishes just as you would the potatoes: garlic powder, paprika, onion powder, or dried herbs make great additions.

- For an even more colorful and flavorful dish, add in a bag of Jubilant Fields Purple Carrots or Orange Carrots, roughly cut to the same size. The purple carrots will add an amazing touch of sweetness and depth to the dish.