Roasted Radishes in Veggie Top Garlic Butter

_INGREDIENTS:

• 1 bunch of radish, including the green leaves 
• 50g green leek leaves from top of the leek
• 70g butter, cold and chopped into cubes
• 1 large garlic clove or 2 small
• Salt and Pepper
• Olive oil for cooking

_{INSTRUCTIONS:}

1. Preheat the oven to 200°C
2. Rinse your radishes and remove the leaves, setting them aside for the garlic butter sauce.
3. Chop each radish in half or into quarters (depending on the size). Place the chopped radishes in an ovenproof dish in a single layer. Drizzle with olive oil and season with salt and pepper.
4. Transfer to the oven and cook for 35-40 minutes or until golden brown. Cooking time may vary depending on the size of the radish pieces, but you will know the radishes are cooked when you can easily pierce one with a fork.
5. While the radishes are baking, make the veggie top garlic butter sauce.
6. Chop the dark green leaves off the top of the leek (save the white part of the leek in the vegetable drawer in the fridge until ready to use in another dish). Roughly chop the leek leaves into smaller pieces and rinse them in a colander or sieve to remove any soil. Shake off any excess water from the leaves. 
7. Roughly chop the reserved radish leaves.
8. Transfer the leek leaves, radish leaves and garlic clove to a blender. Blitz until it begins to look like pesto, scraping down the sides at intervals.
9. Add in the cold, cubed butter and blitz again. Season with salt, set aside. 
10. Once the radish is cooked, remove it from the oven. Transfer the butter sauce into a pan. Cook for 2-3 minutes on low-medium heat stirring constantly with a spatula. Pour the warm sauce over the roasted radish and toss together.
11. Transfer to a serving plate and season with salt and pepper.
12. Best served immediately