Developed by Abbie Gellman, MS, RD, CDN Servings: 2 Serving size: 1 cup 1 lb radishes, leaves and ends removed (about 2 bunches) 1 tablespoon extra-virgin olive oil ¼ teaspoon kosher salt 1 tablespoon white wine vinegar 1 tablespoon minced fresh parsley Cooking instructions: Preheat oven to 425°F