Roasted Radishes
Craving something different? Try these Roasted Radishes! Tender and sweet, they’re a perfect side dish for any meal. Easy to make and bursting with flavor, it’s a dish you’ll want to add to your dinner rotation tonight!
Equipment
- Chef's Knife
- Frying Pan
- Oven
- Baking Sheet
Ingredients
- 1 pound radishes
- ½ tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter or 1 tablespoon additional olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- A few pinches flaky salt such as Maldon or fleur de sel
- 1 tablespoon honey
- 1 tablespoon unsalted butter melted for honey butter
- chopped fresh chives or parsley optional for serving
Instructions
- First, place a rack in the center of your oven and preheat it to 425°F. This temperature is ideal for roasting, allowing the radishes to caramelize beautifully.
- While the oven heats up, line a baking sheet with parchment paper. This will help prevent sticking and make cleanup a breeze.
- Now, trim off the tips and stems of the radishes. If the greens are still attached and look fresh, consider roasting those too! Discard the tips and slice the radishes in half from stem to tail. If some are much larger than others, feel free to quarter them for even cooking.
- Once sliced, place the radishes on the prepared baking sheet. Make sure they’re spread out in a single layer; this ensures they roast evenly.
- Next, it’s time to season! Toss the radishes with the olive oil, melted butter, kosher salt, and black pepper until they are evenly coated. The oil will help them crisp up nicely.
- Spread the radishes into an even layer on the baking sheet and make sure the largest cut side is touching the pan. This is where the magic happens!
- If you’re preparing the honey butter, now’s the time. In a small bowl, combine the butter and honey. This mixture will add a sweet touch when drizzled over the finished radishes.
- Place the baking sheet in the preheated oven and roast the radishes until they are crisp-tender and turning translucent, about 20 to 25 minutes. Keep an eye on them to prevent burning!
- Finally, drizzle the roasted radishes with the honey butter and sprinkle with flaky salt and chopped chives. Enjoy your delicious Roasted Radishes hot or at room temperature.
Notes
- Tip 1: If your radishes still have the green tops attached and those tops look fresh, you can roast these too! After trimming them from the radish (leave the stems attached, wash and dry them well), toss them with the radishes on the sheet pan.
- Tip 2: TO STORE: Refrigerate roasted radishes in an airtight container in the refrigerator for up to 3 days.
- Tip 3: While you can also freeze roasted radishes for up to 3 months, it’s not ideal; their texture will suffer after freezing, thawing, and reheating.
- Tip 4: TO REHEAT: You can eat them cold, let them come to room temperature, or reheat them in the microwave, in a 350ºF oven, or in the air fryer.