Buttery Oven Roasted Radishes

By Leite's Culinaria

Ingredients

2 1/4 pounds radishes (2 to 4 bunches) (soaked in cold water if desired)
1 tablespoon olive oil
2 garlic cloves (roughly chopped)
1/2 teaspoon flaked sea salt
1/4 cup tarragon leaves (plus more for garnish)
1/4 cup parsley leaves (plus more for garnish)
13 tablespoons (6 1/2 oz) salted butter (softened)
Zest of 1 lemon
Flaked sea salt and freshly ground black pepper

Prep Time15mins
Cook Time25mins
Servings4

Instructions

Roast the radishes

Preheat the oven to 400°F (200°C).

Cut the larger radishes in half, leaving the root end and a little of the green stem attached for decorative effect. Cut any very large radishes into quarters.

Spread them on a rimmed baking sheet and toss with the olive oil to coat. Pop the radishes into the oven and roast until just fork tender, about 20 minutes.

Make the herb butter

In a food processor, blitz the garlic, flaked sea salt, and herbs together until a rough paste forms. Toss in the butter and pulse to combine. Scrape the butter into a small bowl.

Scoop one quarter of the butter from the bowl and dollop it over the radishes on the baking sheet. Mix it through the radishes to glaze them. Cover the remaining butter with plastic wrap and stash it in the fridge or freezer for later use.

Return the radishes to the oven and roast for 5 minutes more. Sprinkle with lemon zest.

Serve warm, sprinkled with fresh herbs, flaky sea salt, and pepper. Drizzle with extra melted herb butter, if desired.