Roasted Radishes with Brown Butter, Lemon, and Radish Tops

These were really delicious. We served them as part of a vegetarian Christmas dinner this year but would be a great addition to a meaty menu too (thinking about a braised pork menu, or as a side with a mexican meal by just adding in some ground cumin to the browned butter). Given that vegetarian mains tend to be ratehr rich, (most every recipe that isn't a dreaded veg loaf seems to feature or contain copious amounts of cheese and/or cream), this was the perfect, and SUPER easy complement along with a simple sauteed chard for the main course, and also made for a lovely color on the plate - it looked quite festive and fancy for what it is. I would serve it any time of year, however - it's very flexible. I love that I was able to use the radish greens, which usually get thrown out since they don't hold up well in the refrigerator for future use once cut, and tend to come from the grocery store pretty beat up, anyway, so I typically throw them out, but I loved the texture, so waste no more!

Surprisingly yummy. I had a ton of radishes that I didn't know what to do with. I didn't have the radish greens so I used some spinach. The radishes were almost like roasted potatoes and the butter/lemon/spinach was delicious!

Not amazing, but easy recipe, solid flavors.

Poured the hot butter over the radish greens to wilt. Topped with roasted radishes and a poached egg. My husband thought it was the best breakfast.

Made this again last night using olive oil as suggested, and the other recent Epi article about NOT using olive oil for high heat was brought to mind pretty quickly. Try sesame, or organic (non-GMO) canola, or duck fat, or ... or put up with the oil smoking.

Not a review of this recipe, but a hint for another one. Try radishes sliced and cooked in chicken broth, season, blend for a very good soup.

If this recipe was complete and not missing what appears to be multiple sentences, I think it would be excellent. Otherwise, it cannot even pass the most basic test of completion.

When I had this at Riverpark they had also roasted the tops along with the bottoms of the radishes- highly recommend doing that with fresh tops! A simple and memorable veg dish to die for.

I've used this recipe at least 5 times now, primarily with french breakfast radishes (the best variety I have experimented with for this recipe). My only adjustment has been to omit half to 3/4 of the radish tops. Otherwise have followed the recipe exactly and been very satisfied with the results.

I saw this recipe in the newspaper & decided to try. It said adapted from Bon Appetit. This was such a hit with the whole family, we loved it. I didn't use tops, but added chopped green onion for garnish. I'm making this for Easter dinner.

The 4 stars is for the idea of roasting radishes. I skipped the oil and put butter in the roasting pan in the oven til it browned, then added the radishes (no greens) and roasted them about 20 min. No lemon juice, just salt. Really yummy. Next time I'll try adding the greens.

This dish was not appealing. While I roasted the radishes for less than 10 minutes, they were soft, and lost much of the punch of raw radishes. My radishes were farmers market fresh, so not an issue of quality. Maybe this would be good for black radishes, which are very hot. Might try that, since my husband likes them!

I generally like all kinds of vegetables, but there is something about raw radishes that turns me off. I thought this would be a great alternative to eating them raw. I was disappointed. The radishes (small red ones) did lose the sharpness, but they didn't have much flavor at all. My husband, who loves raw radishes, really didn't care for the recipe. I guess if the texture of cooked radishes appeals to you, then you might like this recipe. I can also see how people might cook them with duck, etc. so they pick up other flavors.

Crispy like roasted potatoes when they come out of the oven, but surprised and disappointed that they got soggy and waterlogged as they sat. I made my husband try them before telling him they were radishes and not potatoes. I won't go out of my way to make again; tried them because radishes were in the grocery.

I think this recipe depends upon the radishes you use. I tried it with normal round red radishes and with the larger elongated red and white ones, both from the CSA. The larger ones were definitely better.

delicious! i was surprised at how tender the radishes had become, and the brightness of the tops and lemon was excellent. probably didn't quite need as much butter, but really a nice and simple way to enjoy a batch of radishes.

We've several times roasted radishes with duck, where they soak up that great flavor. And also used radishes in a Spanish-style omelet instead of potatoes, with and without greens (the pricklies go away). But never thought of just preparing them like this, which also turned out well. I did use rendered chicken fat instead of olive oil for the roasting and so skipped the butter, just squeezed a lemon over - probably more like 2T than 1t.

What a great way to make radishes more mild! I had too many in my CSA box and this is a great way to use them. I didn't even put the radish greens. Next time I would use less butter.

Novel way to prepare radishes and extremely easy. I do not care for fresh radishes, but have prepared this recipe twice. The first time exactly as written and the second time I sprinkled some seasoned rice wine vinegar over all and like it better. I will make these again to surprise guests.

This was great fun, and just something different. I got too much salt, but will cook again. Did not have radish tops available, but worked with plain supermarket bagged radishes.

This was excellent! I made it exactly as written and was very impressed with the subtle flavors at play. I would definitely make this again as an accompaniment to a meat dish.

Not my favorite. I generally love fresh radishes, therefore I was really looking forward to tasting them roasted. Kind of a letdown. Followed the recipe exactly.

I love radishes but I never had them roastes, my favorite combination is radish with mackerel 8/10 radishes 3 tbsp. of olive oil 5 salad tomatoes (cut in wedges) 1 tbsp. or red wine vinegar half cucumber 1 garlic clove (crushed) Plus 120g toasted bread that you can grill with the mackerel and then cut the bread in chunks. 1.Combine the olive, vinegar and garlic, whisk them. 2.In a salad bowl (quite big) put in the tomatoes and season with abundant black pepper, add the cucumber and radishes and pour over the vinaigrette. Marinate for 30 min. 3.When the fish cool down remove the skin of your grill mackerel and flake the flesh and when the marinating time is finish mix in the mackerel flesh in the bowl and add the crunchy bread. 4. Serve and enjoy! http://kitchenvoyage.blogspot.com/p/waitrose-recipes.html

Aint it pretty? That's as far as that goes. I was so looking foreward to the changeling aspect of preparing a radish this way. The result was foul, we all tried two or three pieces and no one could get their heads around to liking this. Interesting? You bet. Tasty? Not so much.

Fantastic recipe. We couldn't stop eating them. The radish tops make the dish -- bright flavors and a totally different taste than you'd expect. Amazing taste and amazingly simple. Great with roasted meat dish (I served it for Easter dinner with lamb).