Buttered Pan Roasted Radishes With Fresh Herbs Recipes

ROASTED RADISHES RECIPE

Steps:

• Preheat your oven to 425 degrees F.
• Cut the radishes in half lengthwise.
• Arrange them in one layer in a baking dish.
• Add the butter, salt, pepper and garlic powder. Toss to coat.
• Roast until the radishes are fork-tender, about 20 minutes.

ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS

Steps:

• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

SHEET PAN HERB ROASTED RADISHES RECIPE

Steps:

• Preheat the oven to 425F.
• Clean and prep the radishes. To a large mixing bowl, add the avocado oil, nutritional yeast, garlic powder, salt and pepper. Stir to combine. Add the radishes and toss until well coated. Transfer to a parchment lined baking sheet and spread into an even layer, making sure to spread them out to give them space to roast on all sides. Roast for 15 minutes.
• Sprinkle the fresh herbs on the radishes and shake the pan to coat. Roast for another 5 minutes, or until fork tender.

RADISHES WITH BUTTER AND SALT

Steps:

• Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
• Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

BUTTERED PAN-ROASTED RADISHES WITH FRESH HERBS

Steps:

• Trim the stems and leaves from the radishes, and clean the radishes and greens thoroughly. They can be very sandy.
• Cut the radishes into halves or quarters, depending on the size. Set aside.
• Heat the olive oil in a skillet over medium heat. Add the radish greens with the water still clinging to the leaves and sauté with a pinch of salt and fresh pepper until wilted. Set aside.
• Melt the butter in the pan over medium heat. Add the radishes with a pinch of salt. Cook over medium-high heat about 3 minutes. Shake the pan to turn them to brown on all sides.
• Reduce the heat to medium-low. Add the lid and cook, shaking occasionally, until fork tender and brown, about 5 to 8 minutes.
• Add the lemon juice, chives, tarragon, and the rest of the salt. Toss. Taste for seasoning, and serve over a bed of the cooked radish greens.