Radishes and turnips are mainstays of the spring CSA box. Both take well to roasting and I dress them with this horseradish and thyme butter adapted from the Gourmet Cookbook. I used Vidalia spring onions, turnips, radishes and carrots; but new potatoes and baby beets would be good, too. (We're lucky in Georgia to get spring Vidalia onions, but any mild, sweet onion will work here. —Lucy Mercer
Test Kitchen Notes
I will admit I'm a sucker for roasted vegetables, but typically just enhance their sweet goodness with some salt and pepper. This recipe may change that! The horseradish-thyme butter adds another dimension of flavor, with fairly minimal extra effort. The turnips and radishes have a slight bitter edge that is offset nicely by the zingy, buttery sauce. The sauce also balances the pure sweetness of the carrots and onions. My veggies were done at 35 minutes, so be sure to watch for caramelization. Make sure to taste a veggie or two before serving and add more salt, vinegar, or horseradish if desired. —hardlikearmour
radishes, halved (for small ones) or quartered (for large ones)
turnips, peeled and diced 1"
carrots, peeled and diced 1"
Salt and pepper
chopped fresh thyme
In This Recipe
Roasted spring root vegetables
Preheat oven to 400. Combine vegetables in a large bowl and coat with olive oil, salt and pepper. Stir with spoon or toss with hands to make sure all pieces are evently coated.
Spread vegetables in a single layer on a foil-lined baking sheet. Place in 400 degree oven for 45 minutes, stirring occasionally. Vegetables will have caramel-brown edges when ready. Toss vegetables with Horseradish-Thyme Butter and serve.
In a small skillet over low heat, melt butter. Add prepared horseradish, thyme, sherry vinegar and salt. Use a whisk to thoroughly combine. Pour butter over warm roasted vegetables and serve.