These Roasted Radishes with Chive Butter are the perfect spring dish! Roasted radishes taste like tender, sweet and savory bites that are full of flavor.
These Roasted Radishes with Chive Butter are the cousin to my ghee-roasted radishes recipe, but with an amped-up flavor due to the sweet and savory chive butter. Roasting vegetables is a great way to make them palatable for those who don’t like them. I mean, who doesn’t like butter?? Radishes seem like almost an entirely different vegetable when roasted. They transform from being peppery and slightly bitter, to being tender, creamy, and crave-able. And because they’re roasted here with a honey-laced butter, you get this perfectly caramelized, buttery sauce to infuse the radishes with flavor.
If you live in areas where you can get locally farm-grown radishes, I highly recommend seeking them out. Maybe it’s just me, but veggies hit different when they come from your own (colloquially speaking) backyard. And if you do literally grow radishes in your own backyard, try them raw in this botanical spring salad!
Roasted Radishes with Chive Butter FAQs
What do roasted radishes taste like?
Raw radishes are a little peppery, slightly bitter, with an earthy taste. When roasted with butter, however, radishes turn tender and and just a bit sweet thanks to the caramelized butter.
It depends on your preference! Raw radishes are usually served thinly sliced, sometimes as a crunchy component in salads. For those who like arugula, raw radishes will probably up your alley! But if you like dishes such as mashed potatoes, cauliflower gratin, or dairy-based roasted vegetable dishes, cooked radishes may be more to your liking!
There’s lots of ways you can use radishes! Try:
- Making a radish, carrot, and cabbage coleslaw
- Thinly slicing them on a mandoline and serving with a salad
- Roasting them with butter
- Pickling them with mustard seeds and peppercorn (this recipe would be great to use as a base)
- Blending them up with white beans to make a creamy soup
- Dicing them, then pan-frying them with potatoes to make a breakfast hash
Do you peel radishes before cooking?
Nope! Of course you can, but it’s time consuming and a bit laborious. The skins are edible, so there’s no reason not to include them!
Roasted Radishes with Chive Butter
Ingredients
- 1 lb Radishes cut in half lengthwise
- 8 Tbsp Salted Butter (1 full stick)
- 1/4 Cup Chives finely chopped
- 1 Tsp Honey
- 1/4 Tsp Salt or more to taste
- Black Pepper to taste
- Red Pepper Flakes to taste, optional
Instructions
- Preheat the oven to 400 degrees F.
- Wash and dry your radishes, then cut in half lengthwise. Set aside.
- In a microwave-safe bowl, microwave the butter until melted in 20-30 second increments, stirring between cycles. If the butter starts "popping" in the microwave, put a plain paper towel or paper plate over the bowl to prevent spillage.
- To the melted butter, add the chopped chives, honey, salt, pepper, and red pepper flakes (if using). Stir well.
- On a baking sheet, add chopped radishes. Pour the butter over the radishes and mix.
- Bake radishes in the over for 15 minutes, then take out and stir again.
- Bake the radishes again for 10-15 minutes or so. The radishes will be done when they can be easily pierced with a fork, but still hold their shape. Be careful not to overcook them, so check often towards the end of the cooking time.
- To serve, place radishes in a serving dish, and drizzle any remaining butter left over from the baking sheet. If desired, top the radishes with more fresh chives or herbs.
- Enjoy!
P.S.
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