Roasted Radishes with Lime-Chive Vinaigrette

This delicious recipe includes one of our favorite, hydrating veggies. Not only do these pink-tinted beauties pack a zing, they fight free-radicals, reduce inflammation, and boost your immune system. You couldn't ask for much more from a dinner. Roast, eat, enjoy! 
 
·       1 ½ pounds radishes, trimmed, scrubbed, and halved
·       2 tablespoons extra virgin olive oil
·       2 tablespoons red or white wine vinegar
·       1-2 Tbsp Fresh Lime juice
·       1 tablespoon snipped fresh chives
·       ½ teaspoon Dijon-style mustard
·       ¼ teaspoon ground black pepper
·       Pinch of sea salt
Directions
1.   Preheat oven to 425 degrees F. In a medium bowl toss radishes with 1 tablespoon of the olive oil.        Place the radishes in a 15x10x1-inch baking pan or a pre-heated cast iron skillet. Roast, uncovered,      for 30 to 35 minutes or until tender and lightly browned, stirring once.
2.  For chive vinaigrette, in a screw-top jar combine the remaining 1 tablespoon olive oil, the wine            vinegar, chives, mustard, pepper, and salt. Drizzle vinaigrette over radishes; toss to coat.

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