Buttery radishes roasted in the oven – Leite’s Culinaria

This Oven fried radishes with herb butter put crunchy, peppery spring radishes in the best light. They’re oven-cooked to soften their bite, then basted in herb butter for an easy, superb side dish.

Adapted from Alice Zaslavsky | Praise from Veg | Appetite by Random House, 2022

I’ve never been a radish fan – I find them too peppery and earthy. Nonetheless, I was intrigued by Alice Zaslavsky’s idea of ​​roasting them and tossing them in a creamy herb butter.

To be honest, my expectations were low. I figured they would be buttery and tart at best, but quiet peppery and earthy.

Unfortunately, no. Her duty in the oven softened her bite, and the compounded butter was the gold this lily needed. In particular the tarragon that tickled and lifted the dish.

I felt like it needed a bit of acidity, so I added lots of lemon zest and a squeeze of lemon juice. A few peppercorns and a fresh sprinkling of sea salt and we were in business.

Oh, the compound herb butter was so good and plentiful (we had leftovers) that it turned a ho-hum bowl of mashed potatoes (does such a thing even exist?) into something sinfully delicious.

Why our testers loved this

The testers loved the taste of these oven-roasted radishes. They loved how the crispy, flavorful raw radishes morphed in the oven and “lost their tang and came out tender and lightly browned with a hint of sweetness.“

Lisa A. followed up with her comment: “Roasted radishes will sweet nuttyand they are a good accompaniment to almost anything.”

Notes on ingredients

• Radish-If you can find multicolored radishes, they make for a stunning display, but regular red radishes work well here too. Try to keep the radishes the same size (bigger quarters) so they cook evenly. If you’re particularly heat-sensitive to radishes, soak them in a bowl of cold water for 45 minutes before frying.
• Tarragon-This herb has a licorice-like flavor that pairs well with radishes. If your tarragon looks a bit wilted, you can refresh the leaves in an ice water bath for 15 to 20 minutes before using.
• Salted butter-The salt in the butter is extreme important to flavor the radishes, which become quite tender after cooking. If using unsalted butter, add 1 additional teaspoon of sea salt to your butter when making the herb butter.

How to make this recipe

1. Preheat the oven to 400°F.

2. cleaning radishes and cut in half or quarters depending on size.
   
3. Drizzle radishes with olive oil. Arrange in a single layer on a baking sheet and toast until just tender.

4. In the meantime, In a food processor, mince the garlic, salt and herbs. Toss the butter in it.
   
5. pulse until the butter and herbs are thoroughly combined. Scrape the butter into a small bowl.

Frequently asked questions about recipes

Helpful tips

• Use leftover herb butter to topping garlic bread, brushing corn on the cob, tossing with pasta, or topping grilled beef tenderloin.
• If you prefer crispier radishes, reduce the initial roasting time by 5 minutes. Alternatively, for more tender radishes, you can cook them until they are al dente.
• Leftover roasted radishes can be stored in an airtight container in the refrigerator for up to 4 days. Compound butter can be refrigerated for up to 2 weeks or frozen for up to 6 months.

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