Daily Recipe: Roasted Radishes with Brown Butter

with one comment


Let’s be real, this week can be overwhelming. With the new addition of thousands of people for SXSW, it can be tough to stick to your normal routines.

To combat that, we want to offer up simple recipes that require little thought, few ingredients and will keep you satisfied. We were also inspired by these delicious local radishes from Johnson’s Backyard Garden, and wanted to find a dish where they were the main feature.

This recipe comes from Bon Appetit, and they suggest that brief high-heat roasting mellows the radish’s peppery flavor. We also fell in love with this recipe because it uses the whole radish, greens and all. The tops add color and amps up the radish flavor. You’ll want to make sure to rinse the tops well, removing extra dirt that can clump in the leaves. This dish makes a great side for any dinner you may have planned.

Make sure to take care of yourself this week, smile at all the art-loving out-of-towners, and stick to eating real, local food.

Roasted Radishes with Brown Butter, Lemon and Radish Tops

From: Bon Appetit

  • 2 bunches medium radishes (about 20)
  • 1 1/2 Tbsp olive oil
  • Coarse kosher salt
  • 2 Tbsp (1/4 stick) unsalted butter
  • 1 tsp fresh lemon juice

Preheat oven to 450 degrees 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 Tbsp 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 from skillet from heat and stir in fresh lemon juice.

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

Written by cscdavis

March 12, 2013 at 4:33 pm

One Response

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  1. Awesome! I never thought to cook radishes before. I’ll have to try this sometime with a butter substitute. Thanks for sharing!

    A Vegan in the Weeds

    March 12, 2013 at 6:12 pm

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