When I was young, I used to sit with my Dad and eat radishes raw, dipped in salt. In fact, raw was the only way we really enjoyed them. Lately, radishes have been appearing in our CSA box, so I’ve taken to finding new recipes that use them. This recipe, created by Chadwick Boyd, is definitely a family favorite — and, one I have shared with my Dad.
- 1 bunch radishes, washed, roots and stems/leaves removed and set aside. Cut radishes in half.
- 2 Tbsp olive oil
- 1 tsp Kosher salt
- 3 Tbsp unsalted butter
- 2 Tbsp fresh rosemary, finely chopped
- Preheat oven to 425 degrees F.
Toss radishes in olive oil and salt in a bowl.
Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.
Five minutes before the radishes finish roasting, prepare the brown butter sauce.
Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color, yet not burned. Remove from heat.
Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter and season with salt and pepper.
Serve immediately.
Source: Created by Chadwick Boyd for Josie’s Organics. @ChadwickBoyd.
