Celebrate Fall: Roasted Radishes with Balsamic Vinegar

This recipe has been hanging around my kitchen forever.  Forgive me for not knowing from whence it came. 
We think of radishes as a spring vegetable, but actually the cool fall weather allows farmers a second harvest of radishes, spinach, lettuces, etc.  Radishes are natures peppery gift to humans.  They have a nice little kick that accentuates salads, but they also are good in their own dishes. 

Here is one easy and tasty recipe for using all those beautiful radishes stacked up at your local farmers markets right now!
1 Bunch of radishes about 10
2 Tbs Olive Oil
2 tsp Balsamic Vinegar
1/2 Tsp Sea or Kosher Salt
Black Pepper to taste
One bunch of Greens like Collard Greens or Kale

Wash radishes and remove roots and stem.  Blot dry.  If the radishes are big, cut them in half.

In a large bowl, combine olive oil. balsamic vinegar and salt. Whisk so nicely blended
Toss in radishes and green until coated evenly
Spread out radishes and greens on a roasting pan or baking dish
Bake in 350 degree oven for 10 minutes or the greens are crispy.  Remove the greens and continue roasting the radishes for about another 5 minutes or until tender. 

VOILA - exquisite little side dish:  unbelievably healthy and tasty as well!