Though simply prepared, these roasted radishes and salad turnips with a greens and toasted pepita pesto are incredibly delicious.
Toss pepitas into a small oven-proof skillet or pan and toast in the oven for 1 - 2 minutes, or just until the first few pop. Set aside to cool.
Cut greens from the roots, leaving a 1/2-inch sprig of greens on radishes and turnips. Set greens aside. Halve radishes and turnips (quarter larger ones). Arrange radishes and turnips on a baking sheet (or 2), and just drizzle with olive oil. Sprinkle with sea salt. Roast 20 - 25 minutes, or until the edges are golden and the vegetables are tender.