DIRECTIONS

• Make the aioli (can be made a day or two in advance)
  • Preheat the oven to broil
  • Place 1 cup of mayonnaise in a small serving bowl or plastic storage bowl (if making ahead).
  • Wash the scallion, cut off and discard the root tip and any discolored leaves, cut in half, place on a small baking tray; set aside.
  • Peel garlic clove, slice in half if large, place on the tray with the scallion and garlic, sprinkle both with salt and black pepper, drizzle 1 tbsp of olive oil over the scallion and garlic, place in the oven preheated to broil, broil until just charred.
  • Remove, cool, chop the scallions and garlic, add to bowl with mayo, stir, season with salt and black pepper if desired; store covered in the fridge until ready to use.
• Preheat the oven to 350F.  Place a rack on the second from the bottom level.
• Wash the radishes well, cut off leaves and root, dry, place in baking dish, sprinkle with salt and black pepper, drizzle 1 tbsp olive oil, cover with foil; set aside.

Cooking:

• Place the baking dish into the preheated oven (350F) and onto the second from the bottom level, bake for 30 minutes, remove, place the baked radishes onto a serving tray.  May be served warm or cold.
• Rob’s baked radishes is ready!  Serve with the roasted scallion and garlic aioli!