Roasted Radishes with Brown Butter

Many chefs say that there’s nothing better than a super sharp knife and I agree. One would think that sharper knives would pose more of a risk in the kitchen, but it’s actually the opposite. Sharper knives make slicing and dicing easier. You’re also using less pressure when chopping, reducing the risk of slipping and injuring yourself. By keeping your knives sharp, your prep time will be quicker and more enjoyable. Serrated knives, Japanese-style santoku knives and even your poultry sheers can all be professionally sharpened. Using a honing steel at home can help maintain a knife’s sharp edge.
FM Radishes

Every fall I seek out the knife sharpener’s truck at the local Farmers Market, to get my knives sharpened. While at the market this week, these bright red radishes caught my eye. Radishes have a peppery bite when eaten raw, but the flavor mellows when they’re roasted. Tossed with melted brown butter and a sprinkling of fresh herbs, they make an easy side dish.

Butter Roasted Radishes

  • 2 bunches radishes (about 20), washed, tops trimmed and cut lengthwise in half
  • 2 tablespoons extra-vigin olive oil
  • Kosher salt, to taste
  • 2-3 tablespoons unsalted butter
  • Garnish: chopped fresh herbs such as basil, sage, thyme

Pre-heat the oven to 425 degree. In a medium bowl mix the radishes with the olive oil and season with salt until evenly coated. Arrange the radishes cut side down in one layer on a roasting pan or sheet tray. Roast the radishes in the oven for about 25-30 minutes or until tender and lightly browned. In a medium skillet, melt the butter. Add the warm radishes when the butter starts to brown and toss to coat the radishes with the butter. Remove from the heat and add the fresh chopped herbs and season with salt, if desired. Serves 4.

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