For these roasted radishes, multi-colored radishes are tossed in butter and olive oil, sprinkled with salt and pepper, and roasted in the oven until tender and sweet. Thyme leaves add an herbal touch.
We can’t get enough of these roasted roots. The heat tames their bite, making them as docile as anything dug out of the ground can be. You may wish to double the amount you think you’ll need as a side. Seriously. They disappear darn quickly. And if butter’s not your thing, simply use more olive oil in its place. Originally published May 11, 2010.–Renee Schettler Rossi
Roasted Radishes Recipe
- Quick Glance
- 5 M
- 35 M
- Serves 4 to 6
- 1 pound (about 2 bunches) radishes, such as icicle, French, or Easter egg-colored radishes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper, to taste
- Leaves from 3 or 4 thyme sprigs (about 1 tablespoon), plus more for garnish (optional)
- 1. Preheat the oven to 400°F (200°C).
- 2. Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.
- 3. Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.
- 4. Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.