These Roasted Radishes with Brown Butter are one of those side dishes that genuinely surprise people. Most of us only know radishes in their raw form, sliced thin on a salad, cold and crisp, and a little peppery. But when you roast them at high heat, cut-side-down, the sharpness mellows almost completely, and they caramelize into something golden and a little sweet. We finish them off in a skillet with nutty brown butter right before serving. You've got a 30-minute side dish that gets just as much attention as whatever's sitting next to it. 🤤
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Roasted Radishes Are An Underrated Spring Side Dish
Radishes are one of those vegetables that tend to get overlooked. They show up in the CSA box, they sit on the veggie tray at parties, and most of the time people just sort of... walk past them. Roasting completely changes everything. The peppery bite that you'd get from a raw radish basically disappears in the oven, and what comes out is mild, tender, and golden with caramelized edges. They're seriously underrated!
The brown butter finish is what takes this from simple to special. While the radishes roast, you're browning butter in a skillet on the stovetop. Those milk solids become something deeply nutty, and then you just transfer the hot radishes straight into the pan and toss everything together. It coats every cut surface and adds a richness that makes the whole dish taste like way more effort than it was.
Ingredients for Roasted Radishes with Brown Butter
Just a handful of simple ingredients, the technique does all the work to make them taste so delicious!
How to Make This Roasted Radish Recipe ✨
Two steps, a sheet pan, a skillet, and just a few ingredients. That's it!
- Step 1: Preheat the oven to 425°F. Trim the tops and root ends from the radishes and halve them lengthwise. Pat dry with paper towels, then toss with oil, kosher salt, and a few cracks of black pepper.
Arrange cut-side-down in a single layer on a rimmed baking sheet.
Patting them dry makes a real difference. Any excess moisture will cause the radishes to steam instead of roast, and you want those cut sides to actually caramelize against the pan.
- Step 2: Roast for 20 to 25 minutes, until the cut sides are deeply golden and the radishes are just tender when pierced with a fork. Don't flip them or toss them partway through - cut-side-down the whole time is what gives you that gorgeous caramelized surface.
- Step 3: About 5 minutes before the radishes come out of the oven, add your butter to a large skillet over medium heat.
Swirl the pan occasionally and cook until the butter turns golden and smells nutty, 3 to 4 minutes.
🧈 Watch it closely. We use Plugrà European-style butter here - the higher butterfat browns beautifully and gives the sauce a richer, nuttier flavor. And it goes from perfect to burnt very quickly, so the moment it smells nutty and turns amber, pull it off the heat.
- Step 4: Transfer the hot roasted radishes into the skillet and toss to coat in the brown butter.
Season to taste with salt, pepper, and parsley.
Serve immediately with a variety of main courses! 🤤
What To Serve Buttery Roasted Radishes With🧈
These are incredible alongside our chicken leek recipe with lemon dill cream sauce. Serve the whole spring spread with sautéed sugar snap peas with lemon butter, buttery stovetop glazed carrots, and creamy buttermilk mashed potatoes, and the perfect dinner is handled.
You can also try serving it alongside this garlic butter slow cooker prime rib for the perfect Easter feast!
🌟Leave a Review!
If you make this Brown Butter Roasted Radishes Recipe, we'd love to hear from you! Leave a comment below with your rating for the recipe. Share with us by tagging us on Instagram! We love seeing your creations! 📸
📖 Recipe
Roasted Radishes with Brown Butter
Ingredients
- 1 pound radishes trimmed and halved
- 1 tablespoon oil any neutral oil
- 1 teaspoon kosher salt to taste
- black pepper to taste
- 4 tablespoons butter
- 2 tablespoons parsley roughly chopped
- Flaky sea salt for finishing, to taste
Instructions
Roast the radishes
- Preheat the oven to 425°F. Trim the tops and root ends from the radishes and halve them lengthwise. Pat dry with paper towels.
- Toss the radishes with oil, kosher salt, and a few cracks of black pepper. Arrange cut-side-down in a single layer on a rimmed baking sheet.1 pound radishes, 1 tablespoon oil, 1 teaspoon kosher salt, black pepper
- Roast for 20-25 minutes, until the cut sides are golden and caramelized and the radishes are just tender when pierced with a fork.
Finish in brown butter
- About 5 minutes before the radishes come out of the oven, melt the butter in a large skillet over medium heat. Swirl the pan occasionally and cook until the butter turns golden and smells nutty, 3-4 minutes. Watch it closely - it goes from brown to burnt quickly. Remove from heat.4 tablespoons butter
- Transfer the hot roasted radishes into the skillet and toss to coat in the brown butter. Season with salt and pepper to taste. Transfer to a serving dish, top with fresh parsley and a pinch of flaky salt, and serve immediately.2 tablespoons parsley, Flaky sea salt
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Pat them dry: A little moisture on the radishes is fine, but excess water will steam them instead of roasting them. A quick pat with paper towels makes a big difference.
- Salt: We use Diamond Crystal kosher salt. If you're using Morton's or table salt, use about half as much since they're saltier by volume.
- Don't skip cut-side-down: Arranging them flat-side-down is what gives you that golden caramelized surface - don't toss them or flip them mid-roast.
- Watch the brown butter: It goes from golden to burnt in under a minute. Pull it off the heat as soon as it smells nutty and turns amber.
- Make it ahead: Radishes can be roasted up to 2 hours ahead and finished in the brown butter just before serving.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small pat of butter.
- Serve with: Creamy leek chicken recipe, this slow cooker prime rib, or any roasted or braised main.
Comments
No Comments