Side

Butter Roasted Radishes

Roasting turns radishes mild, juicy and a little sweet, a lot like new potatoes.

⏱ 27 min (5 min prep, 22 min cooking) 🍽 Serves 4 · about 3/4 cup quickbudget vegetariangluten free
📅 Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Radishes

  • 1½ lb Radishes, trimmed and halved
  • 2 tbsp Butter, salted, melted
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • 1 tsp Lemon juice (bottled)
  • 2 tbsp Fresh parsley, chopped (optional)

Make it yourself

Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: rimmed baking sheet.

  1. Heat the oven to 425°F.
  2. Toss the radishes with the butter, salt and pepper on the baking sheet and turn them cut side down.
  3. Roast 18 to 22 minutes, until tender and browned on the cut sides.
  4. Toss with the lemon juice and parsley if using.
Make aheadTrim the radishes up to 3 days ahead. Leftovers keep 3 days in the fridge.
↺ LeftoversWarm in a skillet and serve with eggs.
🧒 With kidsRaw radishes can taste spicy; roasted ones are mild. Let kids taste one of each.
Dairy-free swapUse olive oil instead of butter.

Goes well with

🥩 Skillet Pork Chops🍗 Simple Roast Chicken

Good to know

Cooking Fats Compared Salted vs. unsalted butter Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits