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Roasted Radishes w/ Brown Butter, Chile, & Honey

Roasted Radishes w/ Brown Butter, Chile, & Honey

Prep: 15 min
Ready: 35 min
4-6
gluten-freehealthyvegetablevegetarian

A twist on the classic pairing of raw radishes and fresh butter. This dish transforms humble radishes through roasting until they become tender and sweet, then finishes them with nutty brown butter, tangy vinegar, warm chile, and golden honey. The result is an unexpectedly satisfying side dish with complex flavors that create a delicious tension between sweet, spicy, and savory.

Ingredients

  • Extra-virgin olive oil
  • 2 bunches radishes, with their tops if fresh, halved lengthwise if large
  • Kosher salt and freshly ground black pepper
  • Dried chile flakes
  • 2 tbsp unsalted butter
  • 2 tbsp red wine vinegar
  • 2 tbsp honey

Instructions

  1. Heat oven to 375°F. If using radish greens, cut from bunches, wash thoroughly in cool water, and spin dry in a salad spinner.
  2. Add a small amount of olive oil to a large ovenproof skillet and heat over medium-high heat. Arrange radishes cut side down and cook until lightly browned, about 3 minutes.
  3. Transfer skillet to oven and roast until radishes are nicely browned and starting to get tender, about 10 minutes.
  4. Add radish greens and roast until radishes are fully tender and greens have wilted, another 5 minutes.
  5. Remove from oven and place skillet over low heat on stovetop (handle will be hot!). Season with salt, pepper, and ½ teaspoon chile flakes. Add butter and cook until melted, golden brown, and nutty smelling, 2-3 minutes.
  6. Add vinegar and gently fold to combine. Drizzle with honey and fold again. Taste and adjust seasoning with more salt, pepper, chile flakes, vinegar, or honey. Serve warm.