Roasted vegetables... with radishes

We eat roasted vegetables often, so when I saw this article on roasted radishes, I couldn't resist tossing them in. The end result: the flavor (like cauliflower, I thought) was a nice contrast and I liked it, but not so much that I'd roast the radishes on their own.

4 medium potatoes, cut into 1-inch pieces
4 small onions, peeled
4 carrots, peeled and cut into 1-inch pieces
8-10 radishes, washed and tips trimmed
8-10 cloves garlic, unpeeled
1-2 Tbsp olive oil
salt and freshly ground pepper
lemon slices

Pour the oil into a large ceramic or glass baking dish, then place in oven and heat to 425°.

Heat a large pot of water to a boil. Add potatoes and carrots, cooking 10 minutes once boiling again. Remove carrots and potatoes, then boil the onions and radishes for 5 minutes. Remove onions and radishes.



Carefully remove baking dish from oven. Add potatoes, carrots, onions, radishes and garlic. Stir once or twice to mix vegetables and coat with oil. Bake for 30-40 minutes or until just beginning to soften and brown. Stir occasionally. Season with salt and pepper. Squeeze lemon juice over top just before serving. (Lemon juice over roasted potatoes - yum.)