Butter Roasted Radishes Recipe
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Butter Roasted Radishes Recipe – Roasting radishes makes radishes more mild in flavor, yet rich and delicious! Perfect as a side dish, topping for salads, or a snack!
My Mama always had the crisper drawer of our refrigerator stocked with radishes. They topped every green salad she made and frequently would find their way into tuna sandwiches and the like.
Daddy grew them in our garden for years and would laugh that as soon as he pulled them from the ground, Mama would have them washed and eaten. She has always loved them that much.
The other day, I opened the crisper drawer to her refrigerator and there they were staring back at me. Her stash of radishes. I love how some things never change!
I knew I had a similar stash in my own refrigerator and knew just how I was going to use them for our supper that evening – butter roasted.
If you’ve never had butter roasted radishes, you are definitely missing out on a delicious experience. You know how radishes tend to have a peppery bite to them? Well, when you roast them, the sharpness mellows out to make a mighty delicious thing! Even if you don’t care for radishes, I urge you to try butter roasting them just once. I think you might enjoy them this way.
Here’s my Butter Roasted Radishes recipe. I hope you love them as much as my Mama does! 🙂
Butter Roasted Radishes Recipe
Ingredients
- 2 cups radishes, halved lengthwise
- 2 tablespoons melted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400º F.
- Set a medium skillet over medium heat. Add butter to the skillet and melt. Remove the skillet from the heat and arrange the radishes cut side down in the skillet. Sprinkle with salt and pepper. Place into the preheated oven and roast until fork tender, but cripsy on the outside, about 20 minutes.
- Remove from the oven and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I am definitely not a fan of raw radishes but got some French ones at the Farmer’s Market. I roasted them using your recipe and they are sooo good-not radishy at all! They were so fresh I decided to try the leaves the way I do kale chips, roasted at 300 degrees. They didn’t crisp up but they tasted rather like beet greens. I put them in the leftover butter from the radishes and oh, my YUM!
I’m so glad you tried these, Dora, and liked them. I like these so much better than raw radishes, too. Thanks!
OMG! Made these for dinner tonight. My husband, who hated Brussel sprouts until I made them “my” way…decided he loves them and asks for them often. Then, I saw this recipe. He likes raw radishes, and when I told him I was roasting them… he was skeptical…he tasted these… and BAM! They are really relish!! Thank you!
I’m so glad you all loved them, Denise! I love how the flavor changes ever so slightly when roasted! xo
these look so good, need to try ASAP.
You learn something new everyday! Thanks for the recipe.
I hope you enjoy it, Pam! Roasting them makes them so mellow that even those who aren’t radish fans love them, too! 🙂