Go Back
A tray of oven-roasted radishes with parsley and tarragon leaves.
Print Recipe
5 / 3 votes

Roasted Radishes with Herb Butter

These buttery roasted radishes are baked in the oven to mellow their bite, then smothered in compound herb butter for an easy, outstanding side dish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Sides
Cuisine: American
Servings: 4 servings
Calories: 178

Ingredients

For the roasted radishes

  • 2 1/4 pounds radishes (2 to 4 bunches), soaked in cold water if desired
  • 1 tablespoon olive oil

For the herb butter

  • 2 garlic cloves, roughly chopped
  • 1/2 teaspoon flaked sea salt
  • 1/4 cup tarragon leaves, plus more for garnish
  • 1/4 cup parsley leaves, plus more for garnish
  • 13 tablespoons (6 1/2 oz) salted butter, softened

For serving

  • Zest of 1 lemon
  • Flaked sea salt and freshly ground black pepper
US - Metric

Instructions

Roast the radishes

  • Preheat the oven to 400°F (200°C).
  • Cut the larger radishes in half, leaving the root end and a little of the green stem attached for decorative effect. Cut any very large radishes into quarters.
  • Spread them on a rimmed baking sheet and toss with the olive oil to coat. Pop the radishes into the oven and roast until just fork tender, about 20 minutes.

Make the herb butter

  • In a food processor, blitz the garlic, flaked sea salt, and herbs together until a rough paste forms. Toss in the butter and pulse to combine. Scrape the butter into a small bowl.
  • Scoop one quarter of the butter from the bowl and dollop it over the radishes on the baking sheet. Mix it through the radishes to glaze them. Cover the remaining butter with plastic wrap and stash it in the fridge or freezer for later use.
  • Return the radishes to the oven and roast for 5 minutes more. Sprinkle with lemon zest.
  • Serve warm, sprinkled with fresh herbs, flaky sea salt, and pepper. Drizzle with extra melted herb butter, if desired.

Notes

  1. Leftover herb butter--Use leftover herb butter for topping garlic bread, spreading on corn on the cob, tossing with pasta, or topping grilled beef tenderloin.
  2. Adjust your cooking time--If you prefer crunchier radishes, reduce the initial roasting time by 5 minutes. Alternatively, for more tender radishes, cook them until they are fork-tender.
  3. Storage--Leftover roasted radishes can be stored in an airtight container in the fridge for up to 4 days. Compound butter can be refrigerated for up to 2 weeks or frozen for up to 6 months.

Nutrition

Serving: 1portion | Calories: 178kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 267mg | Fiber: 4g | Sugar: 5g