Roasted radishes with herbes de provence butter
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Roasting radishes tempers their bite and brings out their sweetness. Any variety of radish will work here, but it’s fun to use the Easter egg variety for its color pop. Though you might be tempted to the line the pan for easy cleanup, try not to--you want the radishes to sit directly on the hot pan so they get nice and caramelized. While the green tops are often discarded, we put them to tasty use here in this recipe. We roast them with the radishes, adding them to the pan towards the end of cooking. The flavor, color, and crisp texture add complexity to this recipe.
Ingredients
Cooking spray
4 spray(s)
Radishes
1 pound(s), with greens, preferably Easter egg radishes (2 bunches)
Unsalted butter
1½ Tbsp, melted
Kosher salt
⅜ tsp
Herbes de Provence
⅜ tsp
Instructions
1
Preheat oven to 450°F. Coat baking sheet with nonstick spray. Cut greens from radishes. Rinse radishes and greens and pat dry. Cut radishes in half lengthwise.
2
In medium bowl, stir butter, salt, and herbes de Provence. Add halved radishes and toss to coat. Using slotted spoon, transfer radishes from bowl to prepared pan, arranging cut-side down. Roast for 10 minutes.
3
Add radish greens to bowl with remaining butter and toss well to coat. Remove pan from oven. Arrange radish greens around pan, spreading out so greens don’t overlap. Roast until radishes are tender and greens are crisp, 8 to 10 minutes.
4
Serving size: 1⁄2 cup
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