Traditional recipes

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

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  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice

Recipe Preparation

  • Preheat oven to 450°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 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. Sprinkle with chopped radish tops and serve.

Nutritional Content

One serving contains: Calories (kcal) 101.2 %Calories from Fat 95.8 Fat (g) 10.8 Saturated Fat (g) 4.2 Cholesterol (mg) 15.0 Carbohydrates (g) 0.9 Dietary Fiber (g) 0.4 Total Sugars (g) 0.4 Net Carbs (g) 0.5 Protein (g) 0.2 Sodium (mg) 8.8Reviews Section

Watch the video: HOW TO ROAST RADISHES (July 2022).


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