Butter-Glazed Roasted Radishes With Fresh Herbs Recipe

Daniel Gritzer
Butter-Glazed Roasted Radishes With Fresh Herbs Recipe
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  • Yield:Serves 4 as a side dish
  • Active time:10 minutes
  • Total time:45 minutes
  • Rated: 5.0

Radishes are more than just a vegetable to be eaten raw. [Photograph: Vicky Wasik]

Radishes are usually thought of as a raw-only vegetable, but they're delicious roasted, too, which tames their spicy flavor considerably. Here, they're roasted until tender and bursting with juice, then tossed with melted butter and fresh herbs.

Why It Works

A spicy raw vegetable, transformed. Read the Whole Story
  • Cutting large radishes into smaller pieces ensures that they're cooked through when the smaller radishes are tender.
  • Roasting radishes tames their assertive raw flavor, making them taste like tender, juicy turnips.

Ingredients

  • 2 1/4 pounds radishes, without greens (1kg; about 30 medium radishes), larger radishes halved or quartered so that all pieces are roughly the same size (see note above)
  • Extra-virgin olive oil, for drizzling
  • Kosher salt
  • 3 tablespoons unsalted butter (40g; 45ml)
  • Minced fresh tarragon and parsley leaves, for garnish

Directions

  1. 1.

    Preheat oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil.

  2. 2.

    In a medium mixing bowl, toss radishes with just enough olive oil to coat and season with salt. Arrange in an even layer on the prepared baking sheet and roast in oven, stirring occasionally, until radishes are tender and very lightly browned, about 40 minutes.

  3. 3.

    In a medium skillet, melt butter. Add radishes and toss to coat. Remove from heat and stir in just enough minced herbs to lightly coat radishes. Season with salt, if needed. Serve.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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