Roasted Radishes have become a “thing”. Everybody is doing it. So Mike and I were all like- “why not??”
We’ve roasted them a few times in the past couple of weeks- so the photos are from both occasions- but the method is the same. Beside the fact that roasting these previously neglected veggies turns them into mild, sweet HOT PINK gems- dealing with them is easy peasy!
If you previously thought “I hate those strong, spicy things that people torture me with in salads”- I urge you to try this. You will love how mellow they become- make them instead of a starch and you won’t be sad.
I cut the tops off (which can be used for a salad or cooked down with Kale- more on that another time)- and washed the radishes themselves (I feel like sometimes they are a little grubby)- then cut them in half so that they had a really nice surface to brown on.
Personally, I like using butter for my radishes. Its a classic pairing- the natural sweetness from the butter adds so much flavor- and it will get a little browned- so then you have the BROWN BUTTER flavor and- yeah. Butter. (our giant butter is a Cabot grass-fed hunk we got in Vermont. highly recommend)
I just hunk it up and spread it around the radishes. It will melt in the oven. You’ll see. Arrange all of the radishes face down. This past weekend we also added quartered spring onions to the mix- I highly recommend it. Whenever you are roasting veggies- it is totally OK to combine/double down on different types- just cut them to the same size so that they cook at approximately the same rate. If things are all sizes then you have a wonky raw/overcooked situation. See? The same idea, bigger pan. Butter hunks, halved radishes, onions about the same size.
I move them around once or twice during cooking- just to get everything even and browned. Just don’t fuss them too much- otherwise you won’t get the crusty-ness! The photo below shows radishes that I think COULD stand to be cooked a little longer. IMO.
The radishes on Mike’s dinner plate look perfect- brown, pink (yet subdued)- and are fork tender. The onions got really nicely caramelized and added a TON of flavor. I am repeating them ASAP. For Sunday’s dinner I also added some slivered spring onion tops to the radishes- and it made everything “pop”. Feel free to add some herbs, a little lemon, etc to jazz them up (but also know they are delicious plain!)
- Several bunches radishes- figure 5 radishes per person (scale to fit your crowd)
- Butter (good quality, unsalted)- 1-2 tablespoons- more if you are making A LOT
- Herbs (optional)
- Vinegar or lemon (optional)
- Preheat the oven to 425 degrees.
- Cut the stems off the radishes and save for another use, or compost them.
- Scrub radishes to remove dirt/sand.
- Dry; cut in half.
- Smear a little butter over the baking sheet, but dice 1-2 tablespoons of butter into chunks.
- Arrange radishes cut side down on the baking sheet; dot with butter chunks.
- Sprinkle everything liberally with salt and pepper (the salt and pepper sticks nicely after the butter melts and you fuss the radishes a bit).
- Place into the hot oven.
- After 10-15 minutes, using a spatula, move the radishes around (toss/flip) and check for done-ness and browning. They probably need another 10 minutes.
- Cook until fork tender; 20-30 minutes.
- Toss with herbs and sprinkle with a little lemon or balsamic, if desired.