Buttered Pan-Roasted Radishes With Fresh Herbs
A total game changer, this butter roasted radish recipe makes a chic, effortless vegetable side dish. Adapted from Deborah Madison.
Servings: 3 or 4 people as a snack, 2 as a side dish
Ingredients
- 1 bunch fresh radishes with leaves
- 1 tablespoon olive oil
- 1 tablespoon butter, or a little less if you'd like
- 1/4 teaspoon flaky sea salt, such as Maldon, or kosher salt
- 1/2 lemon, for juicing
- 1 teaspoon minced fresh chives
- 1 teaspoon minced fresh tarragon
Instructions
- Trim the stems and leaves from the radishes, and clean the radishes and greens thoroughly. They can be very sandy.
- Cut the radishes into halves or quarters, depending on the size. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the radish greens with the water still clinging to the leaves and sauté with a pinch of salt and fresh pepper until wilted. Set aside.
- Melt the butter in the pan over medium heat. Add the radishes with a pinch of salt. Cook over medium-high heat about 3 minutes. Shake the pan to turn them to brown on all sides.
- Reduce the heat to medium-low. Add the lid and cook, shaking occasionally, until fork tender and brown, about 5 to 8 minutes.
- Add the lemon juice, chives, tarragon, and the rest of the salt. Toss. Taste for seasoning, and serve over a bed of the cooked radish greens.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
