Roasted Radishes with Brown Butter and Chives

Unpopular food opinion, but radishes are life. Ok, truth be told, I’ve definitely seen the humble radish gaining some traction in the food scene recently. Mostly because people have discovered that they can roast them. While I personally love a raw radish, I can certainly understand the appeal of the roasted variety. Roasted radishes tend to be sweeter than raw ones. Raw radishes can also be spicy, which can be a turn off for some people. I don’t want to say roasting fixes that, because I don’t find it to be a problem, but it definitely addresses it. Anyway, the other day I happened upon the most beautiful Easter egg radishes and was determined to use them in a recipe. When I talk about my love of radish toast, however, I’m usually met with horror, so I opted to roast them instead.

What is it with you and radishes!?

I first fell in love with radishes at an old French restaurant in Los Angeles called Taix. In addition to giving you a bread basket at the start of your meal, they give you a basket of raw veggies. Radishes, carrots and green onions, if I remember correctly. At first, I thought it a bit odd. They were like the most unassuming crudités of all time. I do love a good veggie snack, though, so I started to munch on them. I’ve always been into carrots. Green onions, too (though they’re usually not the star of the show). I’d never paid radishes much attention, though. But I spread a little butter on some bread and stuck a radish and green onion on top, and oh my god, what a dream! I’d never thought to combine those ingredients before, but I absolutely loved them together.

All of that is to say that this recipe pays homage to that perfect trifecta. I can’t say it tastes the same. It doesn’t. Roasting radishes and browning butter completely changes their flavor profiles, after all. But I promise you it works.

Do I have to use Easter egg radishes?!

No. These pink, purple and white gems aren’t always easy to find. Their hot pink cousins, however, are available at most grocery stores year round (in the states, anyway). They also taste almost identical. I really like the look of the Easter egg variety for this dish, but the common pink radish will do just fine!

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Roasted Radishes with Brown Butter and Chives

Course Appetizer, Side Dish
Keyword brown butter, chives, radishes, roasted radishes

Ingredients

  • 12 oz Easter egg radishes (This is probably comparable to about 2 bunches.)
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 3 tbsp Butter
  • 1 tbsp Fresh chives (Finely chopped)
  • Flaky sea salt to taste

Instructions

  • Preheat the oven to 400° Fahrenheit. Line a baking pan with parchment paper or a baking mat.
  • Halve the radishes. If there are any that are notably larger than the others, quarter them so that they cook more evenly. Put the radishes in a medium sized bowl and toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Then transfer to the baking pan and bake for 20-25 minutes, flipping them at about the halfway point. Once they're tender you can pull them out!
  • While the radishes are roasting, brown the butter. To do this, place the butter in a small pan over medium low heat. Let this go for a few minutes, or until it reaches a deep amber hue. You’ll see it slowly start to brown throughout this process. When it's done, remove it from heat and set it aside to cool.
  • When the radishes are done, toss them in brown butter and top with 1 tbsp finely chopped chives and a bit of flaky sea salt if you have it!

Is that simple or what?! It’s definitely one of those dishes that looks and tastes a lot fancier than it is, which is very much my style. I hope you love these roasted radishes as much as I do! If you make this, let me know how you like it in the comments or on Instagram! I always love hearing from you.

And if you’re looking for more spring veggie recipes, check out this vegan colcannon with confit garlic or this roasted strawberry and tomato soup!

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