3 cups radishes, trimmed and halved
1 tbsp. Big Horn Garlic olive oil
1 tbsp. Big Horn Butter olive oil
1/2 tsp. sea salt
1/4 tsp. pepper
Preheat oven to 400 degrees. Line a baking sheet with foil and set aside. Combine all the above ingredients. Mix well. Roast radishes cut side down on baking sheet for 14-16 minutes or until slightly golden brown. Serve as a side dish or a salad with spring mix, cucumbers, red onions & fresh parsley, dill or chives and serve with the following dressing.
2 tbsp. Big Horn Lemon olive oil, 2 tbsp. Big Horn Lemongrass Mint balsamic vinegar, 1 tsp. Dijon mustard, sea salt and pepper to taste mix the above together and serve over salad.
1/3 cup Big Horn Lemongrass Mint balsamic vinegar
3 tbs Honey Ginger balsamic vinegar
Juice of one lime
4 tbs. fish sauce*(vegan recipe below)
2 tbs. carrots, chopped
1 clove garlic, chopped
1 serrano pepper, thinly sliced
2 tsp. Sambal oelek
1/2 cup peanut butter
Place all ingredients in blender. Mix and put in a jar. Use on rice paper rolls, sate, etc.