Roasted Radishes With Thyme


  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • coarse kosher salt
  • 2 tablespoons (1/4 stick) 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; reserve trimmed tops and rinse them well
  4. Coarsely chop radish 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. Season to taste with more coarse kosher salt, if desired
  10. Melt butter in heavy small skillet over medium-high heat
  11. Add pinch of coarse kosher salt to skillet and cook until butter browns, about 3 minutes
  12. Remove skillet from heat and stir in fresh lemon juice
  13. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over
  14. Sprinkle with chopped radish tops and serve


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