So, you’ve been away for the weekend and came home to find your garden radishes are now the size of plums?  Think twice before sending them to the compost bin.  Try roasting them and setting them out with some flavor- filled soft butter.  A popular French springtime snack—a raw radish with a bit of soft butter and a sprinkle of salt, balances out the peppery radish taste.  Roasting with olive oil, salt and pepper does the same kind of flavor balance.  The compound butter can be any flavor combination—recipe below is just a suggestion.


Wash and trim radishes—cut in half if large.  Toss radishes with a tablespoon or so of olive oil and generous amounts of salt and pepper on foil lined baking sheet.  Roast for 12-15 minutes at 425’, until radishes are just tender.

Compound butter:

To one stick of softened butter add a little anchovy paste, a good handful of chopped tender herbs (parsley, tarragon, chives, basil, etc), a little crushed garlic, a few drops of lemon juice and black pepper.  Mash and stir until well combined.  Taste and adjust for salt.

Spread butter on one side of plate and cooled radishes on the other.  Enjoy!

The Kitchen Hive

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