2bunchesfresh radisheswashed, stemmed and cut in half (about 2 cups)
2tablespoonsolive oildivided
kosher salt and pepper
16ounces cannellini beansdrained and rinsed
2tablespoonsfresh lemon juice
¼teaspoongarlic powderor to taste
¼cupfresh parsleystemmed
2ouncesfeta cheesecrumbled
Instructions
Preheat the oven to 450 degrees.
In a large mixing bowl, toss the radish halves with 1 tablespoon olive oil, and season with salt and pepper.
Place the seasoned radishes on a baking pan, or in a cast iron skillet.
Roast the radishes for about 20 minutes, tossing occasionally, until they are tender and caramelized.
While the radishes are roasting, place the cannellini beans in the same mixing bowl. Add the additional tablespoon olive oil, the lemon juice, and garlic powder. Season with salt and pepper to taste.
When the radishes are roasted, add them to the bowl with the beans, and add parsley.
Sprinkle with feta cheese, and adjust seasonings as necessary.
Serve warm.
Notes
Keep leftovers for up to 2 days in the refrigerator. You can eat them cold or heat in the microwave for 30-45 seconds to warm them.