Description
A straightforward recipe for roasted radishes with a creamy chive butter coating, highlighting the unique flavors brought out by roasting.
Ingredients
Scale
- 1 lb (454 g) radishes, firm and vibrant, halved lengthwise
- 8 Tbsp (1 stick, 113 g) salted butter
- 1/4 cup (15 g) fresh chives, finely chopped
- 1 tsp (7 g) honey
- 1/4 tsp (1.5 g) salt, or to taste
- Black pepper, freshly cracked, to taste
- Red pepper flakes, optional, to taste
Instructions
- Step 1: Set the oven temperature to 400°F (204°C). Preheating ensures even roasting and helps the radishes crisp nicely.
- Step 2: Wash and dry radishes thoroughly. Cut each radish in half lengthwise to promote even roasting and caramelization.
- Step 3: Place the butter in a microwave-safe bowl. Melt it in the microwave in 20-30 second increments, stirring between each until fully melted and smooth to avoid spills.
- Step 4: To the melted butter, add the finely chopped chives, honey, salt, freshly cracked black pepper, and, if using, red pepper flakes. Stir well to combine all flavors evenly.
- Step 5: Spread the halved radishes on a baking sheet in a single layer. Drizzle the chive butter mixture over them. Toss gently to coat each radish piece thoroughly.
- Step 6: Place the baking sheet in the preheated oven. Roast for 15 minutes. Remove and stir or turn the radishes to promote uniform cooking and caramelization on all sides.
- Step 7: Return the radishes to the oven and roast an additional 10 to 15 minutes. Check for doneness by piercing radishes with a fork: they should be tender but still hold their shape, not mushy. If needed, adjust baking time accordingly.
- Step 8: Transfer roasted radishes to a serving dish. Drizzle any remaining melted butter from the baking sheet over the top. Optionally, garnish with extra fresh chives or herbs for color and flavor.
Notes
- Cool roasted radishes to room temperature, then store in an airtight container for up to 2 days. Prevent moisture buildup for freshness.
- Store leftovers in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for optimal flavor.
- Wrap radishes tightly in plastic wrap and place in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating or serving.
- Cut larger radishes into quarters rather than halves to ensure even roasting without overcooking the exterior.
- If radishes become too dry during roasting, drizzle an extra tablespoon of melted butter halfway through cooking.
- To avoid overcooking and mushy texture, reduce the second roasting phase by 5 minutes and check doneness promptly after 10 minutes.
- For enhanced flavor, sprinkle 1 teaspoon garlic powder when mixing the butter before roasting.
- Stir radishes midway through the first 15-minute roasting phase to ensure even brown caramelization.
- Reheat gently in a preheated oven set to 350°F (177°C) for about 5-7 minutes or until warmed through. Avoid overheating to maintain texture.
- Serve alongside gluten-free garlic bread or a simple mixed greens salad with vinaigrette.
- Pair with roasted asparagus or sautéed green beans for complementary textures and colors.
- Use roasted radishes as part of a vegetable medley with carrots and potatoes or add to grain bowls with quinoa or farro.
- Top with additional fresh chives, a drizzle of balsamic glaze, or a splash of lemon juice for brightness before serving.
- For a vegan version, substitute butter with an equal amount of vegan butter or plant-based margarine.
- Add 1 teaspoon garlic powder to the butter mixture prior to roasting for a garlicky flavor boost.
- Choose small to medium radishes that are firm and have vibrant color without soft spots for best roasting results.
- Use fresh chives for a bright mild onion flavor; dried chives can work but will be less vibrant.
- Using salted butter adds richness and controls saltiness; adjust added salt accordingly if using unsalted butter.
- Freshly cracked black pepper is recommended to provide subtle heat and enhance the radishes’ flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 1 tsp (from honey)
- Sodium: Approx. 1/4 tsp plus salted butter content
- Fat: 8 Tbsp butter content
- Saturated Fat: Included in butter amount
- Unsaturated Fat: Included in butter amount
- Trans Fat: 0g
- Carbohydrates: Minimal from radishes and honey
- Fiber: From radishes (amount small)
- Protein: Minimal
- Cholesterol: From butter