Roasted Radishes
Subtly sweet, caramelized, and tender-crisp, this roasted radishes recipe tames raw radishes' peppery bite. A fast, elegant side!
Foto: Well Plated
Ingredients
- 1 pound radishes
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon melted unsalted butter (or 1 tablespoon additional olive oil)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- A few pinches flaky salt (such as Maldon or fleur de sel)
- Chopped fresh chives or parsley (optional for serving)
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon honey
Steps
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Place a rack in the center of your oven and preheat to 425°F. Line a baking sheet with parchment paper.
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Trim off the tips and stems of the radishes. Discard the tips (if the greens are attached, see notes). Slice the radishes in half stem to tail (or quarters if some are much larger than the others), and place them on the baking sheet.
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Toss with the oil, 1 tablespoon of the melted butter (or 1 tablespoon additional oil), kosher salt, and pepper until evenly coated. Spread into an even layer, then turn the radishes so the largest cut side is touching the pan.
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If making the honey butter, while the radishes roast, in a small bowl combine the butter and honey.
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Roast the radishes until they are crisp-tender and turning translucent, about 20 to 25 minutes. Drizzle with the honey butter and top with the flaky salt and chives. Enjoy hot or at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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