Roasted Radishes With Brown Butter And Lemon Are Perfect For The Veggie Lovers In Your Family

roasted radishes

You won’t believe how delicious these crunchy little veggies can be.  Turns out that when tossed with olive oil, salt, and pepper and cooked in a hot oven, radishes take on that same caramelized sweetness that makes roasted vegetables so comforting, with less of the sharp, peppery taste they have when raw.

roasted radishes

To make the dish, quarter and roast the radishes for about 20 minutes. Once cool, toss with lemon juice to brighten them up and accentuate those deep, roasted flavors. Reader Stephanie H. suggests bringing out even more of the sweet notes by finishing the roasted radishes with a drizzle of honey.

Serve as a first course before a hearty roasted pork tenderloin (bonus points if you keep the greens and turn them into a pesto). Crumble a bit of crispy bacon on top and you just might become a radish believer.


YIELD: Makes 4 side-dish servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes


  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice


Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.


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