What to do with extra radishes and tomatillos from the garden? Roast them!

Ingredients:

2 bunches radishes, quartered

6-7 tomatillos, wrappers removed, stems cut off, quartered*

1 bell pepper cut in ½ inch strips

1 jalapeno cut in half, seeded, ribs removed, and cut cross-wise in ¼ inch strips

1 ½ C. whole cherry tomatoes

3 tsp. avocado oil

1/8 tsp. salt

½ tsp. cumin

½ tsp. chili powder

1 T. chopped cilantro (optional)

Heat the oven to 350 degrees. Place all veggies on a parchment paper lined baking sheet. Drizzle with avocado oil, salt, cumin, and chili powder. Toss with 2 spoons or clean hands. Roast 15-20 minutes until radishes are tender. Sprinkle with cilantro.

*Tomatillos are ripe when they are bursting from their wrappers.