Roasted Radish with Butter and Herbs
Honey-Roasted Radishes with Herb Butter — When Root Vegetables Get the Star Treatment
Roasting transforms peppery radishes into something entirely different — sweet, tender, and nutty around the edges. A final toss in herb-flecked butter makes them worthy of any dinner table.
Side DishVegetarianHealthyRoastingSpringFall
Ingredients
- 2¼ lbradishes, without greens, larger ones halved or quartered
- extra-virgin olive oil
- kosher salt
- 3 tbspunsalted butter
- fresh tarragon, minced
- fresh parsley leaves, minced
Instructions
- Heat your oven to 400°F and line a rimmed baking sheet with foil. This moderate temperature lets the radishes cook through without burning their natural sugars.
- Drizzle the radishes with olive oil, using your hands to coat them evenly. Season generously with salt — radishes need more seasoning than you'd think. Spread them out in a single layer on your prepared baking sheet.
- Roast for about 40 minutes, stirring every 15 minutes or so, until they're fork-tender and golden brown in spots. They should give easily when pierced but still hold their shape.⏱ 40 min
- While the radishes finish roasting, melt the butter in a medium skillet over low heat. Once the radishes are done, add them to the skillet and toss gently to coat with the warm butter.
- Pull the skillet off the heat and fold in the minced tarragon and parsley. The herbs should just coat the radishes without overwhelming them. Taste and add more salt if needed before serving.