25 minutes
A simple yet sophisticated dish that balances the peppery bite of radishes with the rich, nutty flavor of brown butter.
Radishes, halved
cups
tablespoons
Himalayan Pink Salt
to taste
to taste
tablespoons
Fresh Flat-leaf Italian Parsley, chopped
tablespoons
1. Preheat the Oven
Preheat your oven to 450°F. This high temperature is crucial for achieving those crispy edges on the radishes.
2. Prepare and Season Radishes
In a medium bowl, toss the radishes with olive oil until they’re well-coated. Season them generously with pink salt and freshly ground black pepper. Spread the seasoned radishes in a single layer on a baking sheet.
3. Roast the Radishes
Roast the radishes in the preheated oven for 15 minutes, remembering to stir them halfway through the cooking time.
4. Prepare the Brown Butter
While the radishes are roasting, start preparing the brown butter. In a small light-colored saucepan, melt the butter over medium heat. Stir frequently and watch closely as the butter melts, foams, and then begins to turn a nutty brown color after about 3 minutes. Add a pinch of pink salt to enhance the flavor.
5. Finish and Serve
Once the radishes are done and perfectly roasted, remove them from the oven and divide them onto plates. Drizzle the nutty brown butter over the radishes, making sure to get all those delicious browned bits. Finally, sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve immediately.
. Use broccoli florets in lieu of radishes. . After roasting, while still hot, sprinkle generously with grated Parmesan cheese, which will melt and create a savory crust.
. Asparagus spears take the place of radishes. . Serve with a homemade or store-bought aioli enhanced with lemon zest and a squeeze of lemon juice for a bright finish.
. Use cauliflower florets in place of radishes. . After roasting, drizzle with tahini mixed with lemon juice and garlic for a Middle Eastern twist.
. Classic Herbs
. Substitute radishes with whole or sliced carrots. . Mix harissa paste with honey and a bit of olive oil, and brush on the carrots after roasting for a sweet and spicy glaze.
Roast your radishes at a high temperature (around 425°F or 220°C). High heat will caramelize the natural sugars in the radishes, leading to a better texture and depth of flavor.
Opt for fresh, firm radishes with vibrant color and crisp greens still attached if possible. The freshness will translate into a better texture and flavor after roasting.
After washing, ensure the radishes are thoroughly dried. Excess moisture will steam rather than roast the radishes, preventing them from getting crispy.
Don't overcrowd the pan. Spread the radishes out in a single layer with some space between them to allow for proper air circulation and browning.
Brown butter can go from perfect to burnt in seconds. Watch it closely as it cooks, swirling the pan frequently. You're looking for a golden-brown color and a nutty aroma.
Comments (0)