These oven roasted radishes with herb butter showcase crunchy, peppery spring radishes in the best possible way. They’re cooked in the oven to mellow their bite, then smothered in herb compound butter for an easy, outstanding side dish.
Adapted from Alice Zaslavsky | In Praise of Veg | Appetite by Random House, 2022
I’ve never been a radish aficionado–I find them to be too peppery and earthy. Nonetheless, I was intrigued by Alice Zaslavsky’s idea of roasting and tossing them in a creamy, herby butter.
Honestly, my expectations were low. I figured, at best, they’d be buttery and herby but still peppery and earthy.
Alas, no. Their tour of duty in the oven mellowed their bite, and the compound butter was the gild this lily needed. Specifically, the tarragon that tickled and lifted the dish.
I felt it needed a bit of acid, so I added lots of lemon zest and a squirt of lemon juice. A few grinds of pepper 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) it turned a ho-hum bowl of mashed potatoes (is there ever such a thing?) into something wickedly delicious.
Why our testers loved this
The testers were smitten with the flavor of these oven-roasted radishes. They loved how the crunchy, spicy raw radishes were transformed in the oven and “lost their spiciness, and came out tender and a little browned with a hint of sweetness.“
Lisa A. joined in with her comment, “Roasted radishes become sweetly nutty, and they are a fine accompaniment for just about anything.”
Notes on ingredients
- Radishes–If you can find multi-colored radishes, they make for a stunning presentation, but regular red radishes will work fine here, too. Try to keep the radishes similarly sized (cut larger ones in quarters) so that they cook evenly. If you’re particularly sensitive to the heat in radishes, soak them in a bowl of cold water for 45 minutes before roasting.
- Tarragon–This herb has a licorice-like flavor that pairs well with radishes. If your tarragon is looking a little 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 extremely important for adding flavor to the radishes, which become quite mellow after cooking. If you are using unsalted butter, add an extra 1 teaspoon of sea salt to your butter when making the herbed compound butter.
How to make this recipe
- Heat the oven to 400°F.
- Trim the radishes and cut them into halves or quarters, depending on their size.
- Toss the radishes with olive oil. Arrange in a single layer on a baking sheet and roast until just tender.
- Meanwhile, blitz the garlic, salt, and herbs in a food processor. Toss in the butter.
- Pulse until the butter and herbs are thoroughly combined. Scrape the butter into a small bowl.
- Spoon one-quarter of the butter over the roasted radishesand toss to combine. Return to the oven and cook for 5 minutes more.
- Sprinkle lemon zest (and juice, if you wish) over the roasted radishes.
- Serve warm with extra herbs, salt, pepper, and more butter, if desired.
What do radishes taste like?
Depending on the variety of radishes and the growing conditions, the flavor can range from mild and sweet, with only a hint of spice, to very peppery. Black, daikon, and watermelon radishes tend to be milder, while globe and French breakfast radishes are often spicy.
What are the various ways I can prepare radishes?
Radishes can be prepared in many ways. They can be served raw, often with butter and salt, and offer a crunchy, peppery bite. The method described in this recipe for roasting radishes will give you a milder, sweeter version of the vegetable. If you prefer cooked radishes, you can also make braised radishes.
How should I serve these oven-roasted radishes?
The testers enjoyed these radishes alongside a simple protein, like grilled steak, fish, or seared pork chops. A schmear of the leftover compound butter is also excellent on top of meat and fish.
- Use leftover herb butter for topping garlic bread, spreading on corn on the cob, tossing with pasta, or topping grilled beef tenderloin.
- If you prefer crunchier radishes, reduce the initial roasting time by 5 minutes. Alternatively, for more tender radishes, cook them until they are fork-tender.
- Leftover roasted radishes can be stored in an airtight container in the fridge for up to 4 days. Compound butter can be refrigerated for up to 2 weeks or frozen for up to 6 months.
More great radish recipesBraised Radishes Roasted Radishes
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Buttery Oven Roasted Radishes
These buttery roasted radishes are roasted in the oven to mellow their bite, then smothered in herb compound butter for an easy, outstanding side dish.
Prep 15 mins
Cook 25 mins
Total 40 mins
Roast the radishes
Preheat the oven to 400°F (200°C).
Cut the larger radishes in half, leaving the root end and a little of the green stem attached for decorative effect. Cut any very large radishes into quarters.
Spread them on a rimmed baking sheet and toss with the olive oil to coat. Pop the radishes into the oven and roast until just fork tender, about 20 minutes.
Make the herb butter
In a food processor, blitz the garlic, flaked sea salt, and herbs together until a rough paste forms. Toss in the butter and pulse to combine. Scrape the butter into a small bowl.
Scoop one quarter of the butter from the bowl and dollop it over the radishes on the baking sheet. Mix it through the radishes to glaze them. Cover the remaining butter with plastic wrap and stash it in the fridge or freezer for later use.
Return the radishes to the oven and roast for 5 minutes more. Sprinkle with lemon zest.
Serve warm, sprinkled with fresh herbs, flaky sea salt, and pepper. Drizzle with extra melted herb butter, if desired.
- Leftover herb butter–Use leftover herb butter for topping garlic bread, spreading on corn on the cob, tossing with pasta, or topping grilled beef tenderloin.
- Adjust your cooking time–If you prefer crunchier radishes, reduce the initial roasting time by 5 minutes. Alternatively, for more tender radishes, cook them until they are fork-tender.
- Storage–Leftover roasted radishes can be stored in an airtight container in the fridge for up to 4 days. Compound butter can be refrigerated for up to 2 weeks or frozen for up to 6 months.
Serving: 1portionCalories: 178kcal (9%)Carbohydrates: 10g (3%)Protein: 2g (4%)Fat: 15g (23%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 30mg (10%)Sodium: 267mg (12%)Potassium: 658mg (19%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 525IU (11%)Vitamin C: 40mg (48%)Calcium: 89mg (9%)Iron: 2mg (11%)
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Recipe Testers’ Reviews
Excerpted from In Praise of Veg © 2022 . © 2023 David Leite. Photos © 2022 David Leite. All rights reserved. All materials used with permission.