by Carolyn P.

INGREDIENTS:
Bunch of Radishes
Baby Red Potatoes
Baby Carrots (and anything else you want - have added apples too and that's totally yummy)
1 tbsp Olive Oil
1/2 tsp Chopped Basil
1/2 tsp Grated Ginger (I keep fresh ginger in the freezer at all times and grate what I need when I need it - Thanks Rachael Ray)
1-2 cloves Garlic
Salt & Pepper to taste

To Prepare:
Preheat oven to 425

In a large mixing bowl toss the veggies with oil, herbs, salt & pepper. Spread the veggies into one layer in a 9" x 13" baking pan. Place in oven and bake for 30-45 minutes, until the vegies are easily pierced with a knife (depending on the sizes of the radishes and potatoes, I will poke them with a knife before baking to allow them to cook a bit more evenly.)

Serve and enjoy! It's amazing the taste of the radishes change and are quite delicious.