Roasted Radishes & Leeks with Thyme

Here’s a pleasant way to get your bitters:

• 2 bunches radishes (approx. 1 lb.), cut in half if small, or quartered if large
• 2 tablespoons butter from grass-fed animals – let soften at room temperature
• ½ teaspoon unrefined salt (seasalt, Celtic, Himalayan)
• ¼ teaspoon freshly ground black pepper
• 1 large leek, white and light green part – halved and sliced thin
• 1 teaspoon fresh thyme, chopped fine or ¼ teaspoon dried

1. Preheat oven to 450 F.
2. Mix radishes, 1 tablespoon butter, salt and pepper in a bowl, then spread out on a large roasting pan.
3. Roast for 10 minutes, then stir in the leek slices.
4. Continue roasting about 10-15 minutes more – until the radishes are lightly browned and tender.
5. Transfer to a serving dish. Stir in the thyme and remaining tablespoon of butter.
6. Serve warm as an appetizer or side dish.