Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Here is a great alternative to using radishes only in salads.

Part of our series on Side Dishes

Roasted Radishes with Brown Butter, Lemon, and Radish Tops




  • 2 bunches medium radishes (about 20)

  • 1 1/2 tablespoons olive oil

  • Coarse kosher salt

  • 2 tablespoons unsalted butter

  • 1 teaspoon fresh lemon juice


  1. Preheat oven to 450°F. 

  2. Brush large heavy-duty rimmed baking sheet with olive oil. 

  3. Cut off all but 1/2 inch of green radish tops and wash well;

  4. Coarsely chop tops and set aside. 

  5. Cut radishes lengthwise in half and place in medium bowl. 

  6. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. 

  7. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. 

  8. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. 

  9. Heat a skillet over medium-high heat and add butter

  10. Add pinch of coarse kosher salt and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. 

  11. Remove skillet from heat and stir in fresh lemon juice.

  12. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter

  13. Sprinkle with chopped radish tops

  14. Serve and Enjoy.


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