I love spring vegetables and in many locations it is when radishes are at their most excellent–young and tender and sweet. Radishes are usually used in salads and such but this method and recipe from Leite’s Culinaria of roasting them gives them the flavor of sweet roasted turnips and would be a great side dish to shake the same-old-same-old meal routines most of us have going on.
- 1 pound radishes, such as icicle, French, or Easter egg-colored radishes (about 2 bunches)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper to taste
- Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)
- Preheat the oven to 400°F (200°C).
- Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.
- Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two.
- Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.
- Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold).
- Transfer to a serving platter and garnish with fresh thyme, if desired.
- Serve warm or at room temperature.
Cooking time: 15 minute(s)