This is the perfect Spring side dish. The radishes are roasted with the tops on which become crunchy and the radish itself is golden brown and tender. When they come out of the oven they are laid on a bed of herby garlic butter- which slightly melts under the heat of the vegetables. You will have extra butter, save it and serve over any grilled meat or fish.
INGREDIENTS:
Green Goddess Butter:
- 1 stick unsalted butter, room temp
- 1/2 cup parsley leaves, finely chopped
- 1/4 cup tarragon leaves, finely chopped
- 1/2 cup chives, finely chopped
- 2 cloves garlic, finely chopped
- 2 Tbs white wine vinegar
- Salt/pepper to taste
Radishes:
- 3 bunches radishes any kind (I like to get a few different varieties) scrubbed well, tops on and cut in half
- 3 Tbs olive oil
- 1 lemon halved
- Salt/pepper to taste
DIRECTIONS:
- Make the butter by combining butter, herbs, garlic, vinegar and mash with a fork until well blended. Season with salt and pepper.
- Preheat the oven to 450. Toss the radishes with the oil, making sure you get the olive oil on the leaves as well. Roast the radishes on a baking sheet lined with parchment paper for 12-15 minutes until radishes are tender and tops are crispy.
- Spread Green Goddess butter on a platter or shallow bowl and lay the radishes on top.
- Squeeze the lemon over radishes and butter, and season with salt and pepper.