Radish tip sheet
These roasted radishes are simple and delicious. I think 10 minutes in the oven is all they need–they’ll be a bit sweet but still crunchy.
From one of my favorite food blogs, Leite’s Culinaria
1 pound radishes (about 2 bunches)
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)
1. Preheat the oven to 400°F (200°C).
2. Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.
3. Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. [cast iron is perfect] Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat. [even easier: put the butter and oil in the skillet and stick it in the oven as it pre-heats; it’ll be perfectly melted by the time you toss in the radishes]
4. Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.
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