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.


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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