Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.
Recipe information
Total Time
35 minutes
Yield
Makes 4 side-dish servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
Step 2
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Step 3
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Radish Recipes That Bring a Peppery Zing to Meals
Whether crisp in a salad or tender in a stew, radishes have so many places to go.63 Side Dishes That Scream Spring
These bright side dishes are a great excuse to stock up on the season's best flavors.How to Eat Radishes: 10 Radish Recipes to Try Tonight
Crunchy, spicy, and not too shabby to look at, radishes are great on their own. But these 10 recipes help you put the radishes to work in salads, tacos, and more.Not a Radish Fan? This Trick Will Change Your Mind
I don't usually get that excited about radishes. I'll slice them up and throw them on a salad sometimes, and I don't snub them on the crudité platter. But, frankly, radishes have never really been...my thing. That is until a commenter on Epi's Facebook feed suggested a way to prepare the crunchy root vegetables that blew my mind.27 Times You Should Pick Brown Butter Over Regular
Why stick with plain butter when you can use the nutty, caramelly flavor of oh-so-delicious brown butter.
