Roasted Apples and Radishes with Mustard and Mint

I know that I promised you last week that I would tell you more about my preserved blood oranges, but I just didn't get to them this week. You might recall that I am in the process of moving, so cooking has not really been on my radar this week. In fact, all of my pots and pans are already packed up. So, hopefully I will get to the blood oranges next week. (But don't hold me to it).

I did, however, throw this little dish together for some friends the other day. It is very simple to make and doesn't require a lot of prep work. Plus, it tastes really good too. What were the odds?

2 apples
12 radishes
2 tbsp olive oil
2 tbsp mustard
1 tbsp fresh chopped mint
1 tbsp balsamic vinegar
salt and pepper to taste

Preheat oven to 375F. Chop apples into bit sized pieces and radishes into quarters. In an ovenproof pan, heat olive oil over medium heat. Add apples and radishes and toss to coat with the olive oil. Cook for a few minutes before moving the pan into the oven. Roast the apples and radishes for 25-30 minutes or until very tender. Remove from oven and stir in mustard, mint, and balsamic vinegar. Season with salt and pepper and serve.