Roasted Radishes with Brown Butter

These Roasted Radishes come together in about 30 minutes and are one of the most surprising sides you can put on a spring table. Standard red radishes get roasted cut-side-down at high heat until golden and caramelized, then tossed through a skillet of nutty brown butter for a rich, glossy finish. Fresh parsley and a pinch of flaky salt round it out. Simple ingredients, an easy technique, and a result that will make people stop and ask what they're eating.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish, Sides

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: -6 as a side

Calories: 150kcal

Author: Briana

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

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.

Nutrition