Make Ahead

Roasted Radishes

Name: Roasted Radishes
Yield: Serves 2 or more
Ingredients: 1 bunch fat red round radishes, trimmed, very large ones halved/quartered, if desired; olive oil; 1 tablespoon unsalted butter, cut into small pieces, plus more for serving; small handful fresh thyme, plus more for garnish; some thin sliced red onion; sea salt; fresh cracked black pepper; crusty baguette; blue cheese, if desired

by: mrslarkin

September 5, 2010

4.3

3 Ratings

Serves 2 or more

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Author Notes

With this week’s theme, I felt driven to turn something Sconeman would NEVER eat, even if his life depended on it, into something he’d actually try, and maybe like. I know he loves turnips. And I figured turnips and radishes are sorta-kinda related, so I went with roasting. The verdict: Sconeman liked them! A word of advice: I’ve found that cooked radishes lose their infamous “bite.” Adding raw onion gives you some zing, and also tastes really great with the sweet butter. - mrslarkin —mrslarkin

Test Kitchen Notes

Mrslarkin has come up with a brilliant way to serve roasted radishes, tartine-style, and some spot-on garnishes. Because roasting radishes mellows their trademark bite, strong flavors like red onion, blue cheese and fresh thyme fill in the gaps, but the radish still adds some crunch, sweetness and a bit of radishy spunk. Altogether, it's a luxurious and satisfying lunch. - Kristen —The Editors

Test Kitchen-Approved

What You'll Need

Ingredients

1 bunch fat red round radishes, trimmed, very large ones halved/quartered, if desired
olive oil
1 tablespoon unsalted butter, cut into small pieces, plus more for serving
small handful fresh thyme, plus more for garnish
some thin sliced red onion
sea salt
fresh cracked black pepper
crusty baguette
blue cheese, if desired

Directions

Heat oven to 400 degrees F.
Place radishes in a roasting pan. Drizzle with olive oil and scatter butter pieces over. Strip thyme leaves off stems and sprinkle over the radishes. Season with salt and give everything a good toss.
Roast for 15 to 20 minutes, or until radishes are wrinkly. If your radishes are small or skinny, watch them carefully, so as not to overcook them.
Midway through cooking, give the pan a shake.
Let cool slightly. Slice radishes into fat rounds. Place on a serving dish, drizzle with olive oil and dress with thin slices of butter. Sprinkle generously with sea salt and, if you like, some black pepper, too. Scatter red onion slices over the radishes. Serve with crumbled blue cheese or with hunks of crusty baguette and additional butter, salt and thyme.

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16 Reviews

jenniebgood May 18, 2012

Sounds very good! I've never had a roasted radish either (on the heels of SDB's post below), but this recipe and picture make me want to - what a great twist.

mrslarkin May 18, 2012

Thanks jbg!

duclosbe1 March 1, 2011

Adding the onions to keep that radishy bite is genius! I just had this for dinner, and the dish would have been so blah without those onions giving it a kick. Thank you for sharing this recipe!

mrslarkin March 1, 2011

You're welcome, forester_lady! I'm so glad you enjoyed these!

vvvanessa September 19, 2010

i made these last night. the smell of the butter, thyme, and onion roasting among the radishes is heavenly. i gobbled them up with my fingers and without bread (even though i had some lovely levain on hand). delicious!

mrslarkin September 21, 2010

Yay! That's so great to hear, vvvanessa! Really glad you enjoyed them!

Sagegreen September 16, 2010

This does look great! Congrats on the ep.

mrslarkin September 18, 2010

Thanks so much, Sagegreen!!

TheWimpyVegetarian September 8, 2010

I LOVE THIS!! I've thought about roasting radishes, but hadn't gotten any further than thinking about it. This looks wonderful!

mrslarkin September 8, 2010

Thanks, ChezSuzanne!

drbabs September 6, 2010

I've sauteed radishes in butter, but I don't think I would have thought to roast them!

mrslarkin September 6, 2010

I've only eaten them raw before this. But being as it's a root vegetable, it works pretty well! I might mix them up next time with other tubers and roots and see what that's like.

adamnsvetcooking September 5, 2010

This looks great..I had the same idea about roasting the radishes, I kept it simple. I like the thyme and onions in your version :)!

mrslarkin September 6, 2010

Thanks!! I like your simple version too! I think radishes are pretty fun to cook. Would never have thought about it, had it not been a food52 theme! So thank you, A&M!

Lizthechef September 5, 2010

Very creative!!

mrslarkin September 5, 2010

Thanks, Liz!!