Roasted Radishes with Brown Butter, Lemon & Radish Tops

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Here is another recipe for radishes sent in by Susan Scott.  I didn’t know there were so many ways to eat radishes.  I’m learning so much from everyone.  Thanks for the recipes!

Roasted Radishes with Brown Butter,
Lemon & Radish Tops

yield: Makes 4 side-dish servings
active time: 15 minutes
total time: 35 minutes

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. hide ›

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2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice

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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.
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.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle
with chopped radish tops and serve.

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