Roasted Radishes

In my CSA box, I received quite a few radishes. I enjoyed a few thinly sliced on top of my salads and then I took the rest and roasted them for a delicious side dish. Roasting a radish really brings out the root vegetable flavor and mellows the bitter heat. The perfect side to accompany any side of meat.

Roasted Radishes

Roasted Radishes
Roasted Radishes

  • 1 bunch medium radishes (such as red, pink, and purple; about 10)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 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.

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.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over.

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20 thoughts on “Roasted Radishes

  1. Drool drool drool. I just moved to Austin and have yet to find a CSA that I can walk or bike to. I have to do it soon though…I’ll never forget the first time I made rudabegas (spelling?) and made them like eggplants, breading and frying them. It was only because they came in the CSA…and I miss that “need to cook a mystery vegetable in some delicious way” feeling. Thanks for re-inspiring :)

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