2 to 3tablespoons tablespoons olive oil
2teaspoons coarse salt or Eatwell Farm’s Thyme salt
1teaspoon black pepper
5sprigs fresh thyme
Preheat oven to 375F.
Place radishes and potatoes on a baking sheet pan. Drizzle with olive oil and toss to coat. Sprinkle with salt, black pepper and leaves from thyme sprigs.
Roast 40 minutes, rotating pan and stirring halfway through cooking time, until tender.