Roasted Radishes with Herb Butter
Equipment
- Sheet Pan
- Oven or sauté in a skillet instead
- Knife
- Cutting Board
- Bowl
Ingredients
Farmers Market Ingredients
- 1-2 bunches radishes (save the leafy tops)
- fresh herbs: ex. chives, dill, parsley
- green garlic (optional)
Pantry Staples
- salt to taste
- butter or extra virgin olive oil
Instructions
- Heat oven to 425°F. Trim the radishes; halve any big ones and leave small ones whole.
- Toss with 1 Tbsp melted butter or EVOO and a pinch of salt. Spread on the sheet pan.
- Roast 18–22 minutes, stirring once, until tender and lightly browned.
- Toss the hot radishes with the other 1 Tbsp butter or EVOO and a big handful of chopped herbs. If you saved the greens, stir them in at the end until just wilted.
Note: adding extra butter and salt at the end can create a perfect sauce for sopping up with local crusty bread.
Notes
Substitutions
- Radishes: spring turnips, or new potatoes for a longer roast
- Herbs: chives, dill, parsley, or minced scape tops