Ingredients

The following ingredients have 4 Servings
  • 2 bunches radishes (about 3 cups)
  • 1 tablespoon neutral oil (like avocado oil)
  • 1 tablespoon salt
  • 1 tablespoon freshly cracked black pepper
  • 2 tablespoons butter (see Notes)
  • 1 clove garlic (pressed or minced)
  • ¼ teaspoon lemon zest (optional)
  • 1 piece fresh thyme sprigs (optional)

Instruction

  • Preheat oven to 450º F.
  • Prepare radishes: slice off the stems and any tail on the root (The part trailing off the radish itself). Halve small and medium radishes; quarter larger radishes.
  • Spread radishes on a baking sheet and toss with oil and lots of salt and fresh cracked pepper. Roast 20-30 minutes, stirring every 10 minutes, until browned in spots and a bit wrinkled but not burned.
  • While radishes roast, brown your butter. Heat butter in small light-colored saucepan or skillet over medium heat. Watch butter carefully over 3-5 minutes until it becomes a deep, toasty brown and smells nutty. Remove from heat immediately when it turns this color or begins to smell nutty.
  • Let browned butter rest 2-3 minutes then stir in garlic and a pinch of salt, stirring well until garlic is slightly cooked and softened and fragrant.
  • When the radishes are finished roasting, remove from oven and pour browned butter sauce over. Toss; sprinkle with lemon zest and thyme sprigs, if desired. Serve immediately.