You’ve tried radishes sliced in salads and quick pickled on sandwiches and rice bowls. Did you know you can roast them too? Their high water content and crispiness mean they require less time than other root vegetables. Here we share how to roast them to perfection simply with lemon and brown butter, but you can accompany your radish roast with a miso glaze, fresh herbs (like rosemary or thyme), or with fresh pressed garlic. Enjoy this dish all summer long!

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Recipe

• 2 bunches radishes
• 1 ½ tablespoons olive oil
• Pinch coarse salt
• 2 tablespoons unsalted butter
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 450°F. Brush baking sheet with olive oil. Cut off radish greens; set greens aside. Cut radishes in half lengthwise and place in medium bowl. Add 1 ½ tablespoons olive oil, toss thoroughly to coat. Place radishes on prepared baking sheet and sprinkle lightly with salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes.
2. While radishes are roasting, rinse the reserved greens thoroughly and coarsely chop. In a heavy-bottomed skillet, melt butter and add chopped greens. Add a pinch of coarse salt and cook until butter browns, about 3 minutes. Remove skillet from heat and stir in lemon juice.
3. Toss roasted radishes with greens and butter and serve.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.