- 3 bunches radishes, (with greens)
- 1 tablespoon curry powder
- 1 teaspoon fennel seed
- 1 teaspoon ground cumin
- 2 tablespoons coconut oil
- 1 teaspoon kosher salt
Preheat oven to 425*.
Cut radishes in half lengthwise and place on a baking sheet lined with parchment.
In a small saucepot melt the coconut oil.
Pour the coconut oil over the radishes and add the curry powder, fennel seed, cumin and season with salt.
Massage the coconut oil and spiceds into the radishes and their greens to ensure the oil is envenly distributed.
Place in the oven and roast for 20 minutes or until the greens have begun to crisp.
Eat as is or serve with your favorite dip.
If you do not have coconut oil you can substitute with olive oil, vegetable oil or any other light oils.