1

Preheat the oven to 220°C, fan 200°C, gas mark 7. Trim

2

450g green beans and cut 120g radishes in half (or quarters

3

if larger). Drizzle the veg with 1 tablespoon olive oil in a

4

baking tray, season to taste and toss everything together,

5

then spread out in an even layer. Roast for 20 minutes, until

6

the vegetables are browned in spots and the green beans

7

are tender. Transfer to a bowl and scatter over 2 teaspoons

8

chopped fresh tarragon.