Since it seems to be the week for using vegetables that I don't often use: I don't think I have ever cooked with radishes before. I've had them raw a few times in salads, and to be honest they've never particularly inspired me. I'm sure they're lovely if you're into salads (is anyone 'into' salads?), but cold, raw vegetables aren't exactly tempting to me. Give me a roasted pepper over a raw pepper any day, or a sun-dried tomato, or some boiled carrots... I could never, ever be a raw foodie (not that I would want to be).
My absolute favourite way to improve on a raw vegetable is roasting - I've told you before how I think it's utterly magical. There isn't any vegetable that isn't improved by roasting (though I'm sure you'll all find examples to prove me wrong). So, I thought I'd give roasted radishes a go to see if they too can be improved by a stint in the oven.
And just in case regular roasting wasn't enough, I thought I'd roast them in butter. There definitely isn't anything that can't be improved with a good dab of butter.
Start by topping and tailing your radishes. To be honest, you could probably stick with just topping them (they don't have much tail), but I like to be thorough.
Plus it gives you more time to stare at how unbelievably gorgeous radishes are...
Spread them out on a baking tray with a bit of s+p and a few good dabs of butter.
(they almost look like red potatoes!)
Then just roast them for about 40-ish minutes, or until they're cooked to your liking. Give them a good toss half way through the cooking time (or meticulously turn each piece over like I did...). You can add a little bit more butter at this point if that's your thing (note: it most definitely is my thing).
And there you have it! How to roast radishes. Much like roasting any other vegetable, to be honest.
The end result is quite different to the raw version - soft and slightly sweet, but still with the slightly peppery, radishy flavour. It's really interesting - and with the thin coating of melted butter, really tasty!
Have you ever tried roasting radishes? I wonder what I should roast next...
Butter roasted radishes
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 250 g radishes ~12 medium radishes
- 1 tablespoon butter
- Salt
- Black pepper
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Top and tail the radishes, then halve each one. Lay them out on a baking tray in a single layer, and add half the butter in small pieces. Season generously.
- Roast the radishes for about 20 minutes, then remove from the oven, and toss them around. Add the remaining butter, and return to the oven for a further 20 minutes (or until they're cooked to your liking).
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Here's another simple veggie side dish - Indian spiced potato wedges:
amee says
I've made these before and love them. I found the recipe I used on Peace Love and Low Carb. She slices hers and uses garlic and Italian season. I'm going to use your recipe this time and see if I like the chucky pieces or slices better. I also like rutabaga and turnip roasted. Turnip can be a little bitter but if you sprinkle sugar on it after you cook it it cuts the bitter taste.
Emily Leary says
Ooh I've never roasted a radish. I shall be trying this soon - they look like they'd be amazing in a salad.
Eileen says
Yay! I love roasting radishes -- who knew you could eat them like this, or even cook them at all? It was such an exciting realization. :)
Aggie says
I'm so intrigued by your roasted radishes! They look delicious and I have never had radishes cooked before. Since I pretty much roast every veggie I meet I have to try these out :) Have you tried roasting fennel?? That's on my menu for tomorrow. I had it years ago and it was so good, can't wait to make it again.
Becca @ Amuse Your Bouche says
I don't think I've had roasted fennel! I'm not a big fan of aniseed - does the flavour stick around even when it's roasted?
Audrey Em says
Roasting fennel most definitely tones down the licorice flavour. It will still be there, but will be very, very mellow.
Californian Mum in London says
Looks yummy. We've never had radishes at home. But there's a restaurant in southwest London called Trinity that serves the yummiest raw radishes. I never thought they could be so tasty.
KalynsKitchen says
Happy Monday! Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for last month. Hope a lot of my readers will click over here and try it!
Becca @ Amuse Your Bouche says
Thanks so much Kalyn! Love your round-ups :)