What to do with extra radishes and tomatillos from the garden? Roast them!
Ingredients:
2 bunches radishes, quartered
6-7 tomatillos, wrappers removed, stems cut off, quartered*
1 bell pepper cut in ½ inch strips
1 jalapeno cut in half, seeded, ribs removed, and cut cross-wise in ¼ inch strips
1 ½ C. whole cherry tomatoes
3 tsp. avocado oil
1/8 tsp. salt
½ tsp. cumin
½ tsp. chili powder
1 T. chopped cilantro (optional)
Heat the oven to 350 degrees. Place all veggies on a parchment paper lined baking sheet. Drizzle with avocado oil, salt, cumin, and chili powder. Toss with 2 spoons or clean hands. Roast 15-20 minutes until radishes are tender. Sprinkle with cilantro.
*Tomatillos are ripe when they are bursting from their wrappers.
