Sweet, juicy radishes can be long or round in shape and their skin color ranges from pink, red, purple to white and yellow. The flesh of the radish is usually white, purple or beautifully striped. The radish is a relative of the turnip and cabbage family and is high in vitamin C, calcium and potassium, just to name a few of the nutrients. 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, radishes make a delicious and easy side dish.
- 2 bunches radishes (about 20), washed, tops trimmed and cut lengthwise in half
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- Kosher or sea salt, to taste
- chopped fresh herbs such as basil, thyme and sage
- Squeeze of fresh lemon juice
- Pre-heat the oven to 425 degree. In a medium bowl combine the radishes with the olive oil and salt and toss to coat evenly. 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 a pinch of salt. Finish with a squeeze of fresh lemon juice.
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