Best 3 Roasted Radishes With Brown Butter Lemon And Radish Tops Recipes
Roasted radishes are a delightful combination of flavors that bring out the unique taste of this root vegetable. The high-heat roasting caramelizes the natural sugars in the radishes, creating a sweet and slightly nutty flavor. The brown butter adds a rich, nutty depth to the dish, while the lemon and radish tops add a refreshing brightness and a peppery bite. This dish is a perfect side to a variety of main courses, or it can be enjoyed as a healthy snack.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.
Provided by Tasha de Serio
Categories Vegetable Appetizer Side Roast Easter Picnic Vegetarian Quick & Easy Low Cal Halloween Father's Day New Year's Day Lemon Radish Spring Healthy Potluck Butter Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
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.
ROASTED RADISHES
I saw a recipe for baked radishes in a magazine long, long ago and the thought so intrigued me I just had to give it a try. This is my personalized version of the original. I often switch out the thyme with either rosemary, basil, or crushed garlic, depending on my mood and what main dish these will be served with.
Provided by Deeli
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
- Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 2.1 g, Fat 6.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 16.6 mg, Sugar 0.9 g
ROASTED RADISHES WITH BROWN BUTTER
From our local newspaper, best recipes of 2016. Roasted radishes are nothing like raw radishes. Roasting transforms the radishes from pungent and crunchy to sweet and nutty with a crisp exterior and juicy interior.
Provided by Bren in LR
Categories Very Low Carbs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees.
- If the radishes still have their leafy tops attached, cut off all but 1/4 inch of the tops leaving a short stem.
- Cut radishes in half, stem to root. Place radishes in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat.
- Arrange radishes in a single layer, cut side down, on a rimmed baking sheet. Roast 18 minutes or until radishes are golden brown.
- About 5 minutes before radishes are ready, melt the butter over medium low heat in a small saucepan. Cook, swirling pan constantly, until butter begins to to turn golden brown and takes on a nutty aroma. Immediately remove from heat.
- Pour butter over radishes, then drizzle with lemon juice. Season with salt and pepper.
- Serve immediately. Serves 6-8.
Nutrition Facts : Calories 95, Fat 10.3, SaturatedFat 4.3, Cholesterol 15.3, Sodium 57.9, Carbohydrate 1.1, Fiber 0.4, Sugar 0.5, Protein 0.2
Tips:
- Choose the right radishes: Select small, firm radishes with smooth skin and bright color. Avoid any radishes that are bruised or have blemishes.
- Trim the radishes properly: Trim the root end and the leafy greens from the radishes. Leave about 1 inch of the greens attached to the radishes.
- Roast the radishes at a high temperature: Roasting the radishes at a high temperature will help to caramelize the natural sugars in the radishes and give them a slightly crispy exterior.
- Use a good quality brown butter: Brown butter adds a nutty, rich flavor to the radishes. Be sure to use a good quality brown butter that is made from unsalted butter.
- Add some lemon zest and juice: Lemon zest and juice brighten up the flavor of the radishes and help to balance out the richness of the brown butter.
- Don't forget the radish tops: Radish tops are edible and can be used in a variety of dishes. Try adding them to salads, soups, or stir-fries.
Conclusion:
Roasted radishes with brown butter, lemon, and radish tops is a delicious and easy-to-make side dish that is perfect for any occasion. The radishes are roasted until tender and slightly caramelized, and the brown butter, lemon zest, and juice add a rich, bright flavor. The radish tops add a peppery bite and a pop of color. This dish is sure to be a hit with everyone at your table.
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