Roasted Radishes with Lemony Herb Butter

Roasted Radishes with Lemony Herb Butter

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Radishes and sea salt are a classic French combination. Here, we’ve reinvented it by roasting the radishes along with their radish tops for extra flavor and texture. This one-pan dish made with basic ingredients and classic flavors equals a new addition to your family table. Watch our how-to video.

Total time: 1 hr

Serves 4 to 6


  • 2 bunches radishes bulbs halved, and greens roughly chopped, divided
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon fine sea salt
  • 1 teaspoon honey
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh mint
  • Zest and juice of ½ lemon


Preheat the oven to 425°F. Place radish bulbs in a single layer in a large ovenproof skillet. Roast until radishes begin to wrinkle and shrink, about 40 minutes. Add radish greens and roast until just wilted but still bright green, about 5 minutes.

Remove the pan from the oven. Add butter, salt, honey, chives, mint, lemon zest and lemon juice to the pan. Using tongs, toss radishes to coat. Serve warm.

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