Roasted Radishes with Thyme and Butter
Radishes roasted until their peppery bite turns mellow and juicy, then tossed in browned butter with fresh thyme and a squeeze of lemon.
Why you'll love Roasted Radishes with Thyme and Butter
Roasting does something to radishes most people never expect. The sharp, peppery heat you know from raw radishes cooks off in the oven, and what is left is mild, juicy, and a little sweet, closer to a baby turnip or a new potato than to the radish in your salad. The cut sides brown and the skins stay pink, so they look as good on the plate as they taste.
The butter goes in at the end, browned with fresh thyme in the hot pan so it smells nutty and the thyme crisps slightly. Adding the butter after the roast rather than before keeps the milk solids from burning in a 425°F oven, and it lets you pour that browned butter over the radishes while it is still foaming.
This is a side for anyone who misses roasted potatoes beside a steak or a roast chicken. It takes a bunch or two of radishes and about half an hour, and almost nobody guesses what they are eating the first time.
Quick overview: This Roasted Radishes with Thyme and Butter takes 10 min of hands-on time and about 35 min in all and makes 4 servings, each about 3/4 cup. You'll need a skillet and a sheet pan.
Ingredients
- 1 1/2 lb radishes (about 3 bunches), trimmed and halved, quartered if large
- 1 tbsp olive oil
- 1/2 tsp fine sea salt
- 2 tbsp butter
- 1 tbsp fresh thyme leaves
- 2 tsp fresh lemon juice
- freshly ground black pepper
- 1 tbsp chopped chives
Instructions
- Heat the oven: Heat the oven to 425°F (220°C) with a large rimmed sheet pan inside.
- Toss and roast: Toss the radishes with the olive oil and salt. Spread them on the hot pan cut side down and roast for 20 to 25 minutes, turning once halfway through, until the cut faces are golden and a knife slides into the center of the biggest piece easily.
- Brown the butter: When the radishes are nearly done, melt the butter in a small skillet over medium heat. Swirl it as it foams and keep cooking for 2 to 3 minutes, until the milk solids at the bottom turn golden brown and it smells nutty. Add the thyme leaves, which will sizzle, and take the pan off the heat.
- Finish: Tip the hot radishes into a bowl, pour the browned butter and thyme over them, add the lemon juice, and toss. The lemon cuts the richness of the butter and keeps the flavors bright.
- Serve: Season with pepper, scatter the chives over the top, and serve hot.
Storage and leftovers
Refrigerate leftovers in a sealed container for up to 3 days.
Reheat in a skillet over medium heat for 3 to 4 minutes, until hot and the butter melts again. They soften a little as they sit, and they are also good cold, halved into a salad.
Variations
- Garlic: Add 2 smashed garlic cloves to the pan for the last 10 minutes of roasting.
- Rosemary: Use finely chopped rosemary in place of the thyme.
- With turnips: Mix halved baby turnips in with the radishes. They roast in the same time.
- Parmesan: Toss the finished radishes with 2 tablespoons of finely grated parmesan along with the butter.
Notes and tips
- Choose firm radishes: Look for radishes that are hard and smooth with no soft spots. Large ones work fine cut into quarters.
- Cut evenly: Halve small radishes and quarter large ones so every piece cooks in the same time.
- Watch the butter: Browned butter goes from golden to burnt quickly. Pull the pan as soon as it smells nutty.
- Any radish works: Red globe, French breakfast, and watermelon radishes all roast well, and a mix looks beautiful.
Nutrition and mindful eating
- Radishes are cruciferous vegetables, cousins of cabbage and broccoli, mostly water and fiber with a good amount of vitamin C.
- Their raw heat comes from mustard oils that form when the radish is cut or chewed, and those compounds mellow in the oven, which is why roasted radishes taste so much milder than raw.
- Butter is the real fat on this side, and browning it builds a deep, nutty flavor so a little goes a long way.
- Lemon juice and thyme brighten the dish without more salt, and the chives add a fresh, oniony finish.
- As you eat, notice how close these come to the roasted potatoes you might usually have beside a steak, and pay attention to whether you feel satisfied with the meal without the heaviness that often follows a starchy side.
Frequently asked questions
Have a question about this Roasted Radishes with Thyme and Butter? Start here, with the questions people ask most.
Do roasted radishes taste like radishes?
Only faintly. Roasting cooks off most of the peppery bite, and they turn mild, juicy, and slightly sweet.
Can I roast them with the greens?
The greens cook too quickly for the oven. Wash them, chop them, and wilt them in the browned butter for 1 minute before tossing with the radishes.
Why brown the butter separately?
Butter's milk solids burn at roasting temperature. Browning it on the stove lets you stop it at the nutty stage.
Can I make these in an air fryer?
Yes. Toss with the oil and salt and air fry at 400°F (200°C) for 12 to 15 minutes, shaking the basket halfway, then finish with the browned butter.
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