Low Histamine | Recipe
When I roast radishes, this is generally how I do it. I trim the top and stem ends off a pound of these beauties, then slice them in half. I toss them with about 1 tablespoon of olive oil and some salt and pepper. I arrange them cut-side down on my heaviest, darkest sheet pan (a cast iron skillet is also good) and roast at 450°F for about 10 to 12 minutes.
I take them out when their white faces have browned a little, but they’re still firm inside. I usually sprinkle with a little more salt, a finely chopped garlic clove, and some minced parsley. Eat and enjoy; they’re best when they’re piping-ho