Friday, October 15, 2010

Roasted Radishes

1 pound radishes, such as icicle, French, or Easter egg-colored 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. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.

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.

Recipe © 2005 Sara Foster. Photo © 2005 Quentin Bacon. All rights reserved.

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