It seems like all the hype surrounding radishes (they just keep getting better and better) has led to a sea of recipes and blog posts about them. And why not? Radishes are a tasty and verdant spring vegetable that are excellent in salads, sandwiches, and many other dishes.  They are also one of the most nutritious vegetables—high in dietary fiber, vitamins A and C, and potassium.  However, they can be challenging to grow – they require lots of sunlight and a lot of time.  They also need a long growing season – some varieties will only grow in the north of Europe.  However, if you have access to a garden or a greenhouse, you can grow your own rad

I have had a love affair with Radishes ever since I was a child. I would go through an entire box of them in a week. Now that I am older, I still love radishes. They are so versatile and taste great. They make a great side dish and can be paired with a variety of different dishes. I have tried many different ways to cook my radishes and this is my absolute favorite way. It is a little time consuming, but so worth it.

Radishes are one of those vegetables that are so simple to cook, yet so difficult to do it right. As all of you know, radishes are much too often served boiled to death, and in many cases, they’re overly mushy and tasteless. So, I’m here to show you how to prepare them in a way that will leave you with a deliciously crispy and colorful radish that is irresistible to anyone who eats it.


Some vegetables are often used solely as garnishes to accompany the main course. They appear nice on top of the food you’re ready to eat, but they’re quickly pushed to the side of the plate and destined for the garbage. Radishes are one of those veggies that is often overlooked. They’re typically overlooked as a palate cleanser or a beautiful decoration. They are the star of the show in this Roasted Radishes with Brown Butter recipe and taste like no other radish you’ve ever eaten!

I saw a recipe for roasted radishes on Bon Appetit a few years ago and recalled it recently when I purchased a lot of radishes on cheap and realized I didn’t know what to do with them. Roasting radishes, it turns out, is wonderful and dramatically transforms their taste. Instead of having a sharp bite, they have a mellow flavor and the consistency of roasted potatoes.


Brown Butter Making Instructions

Brown butter is simple to produce and has a wide range of applications, including pasta sauce, baking, and roasted vegetable sauce. To make, melt butter in a light-colored frying pan over medium-high heat. Cook the butter without disturbing it. As the water evaporates, it will get foamy, and the milk solids will begin to accumulate at the bottom of the pan. Remove from heat as the milk solids begin to brown, scrape them off the bottom of the pan, and pour the brown butter into a glass measuring cup or other heat-resistant vessel. Don’t walk away when cooking brown butter since it will go from beautiful to burned in a matter of seconds.


Radishes are simple to roast. Simply chop radishes in half, sprinkle with salt and olive oil, then roast for 15-20 minutes or until cooked through at 400 degrees. While preparing the radishes, be careful to properly clean them since dirt tends to adhere to them and the leaves. A clump of dirt is the last thing you want in your plate.


Make a meal out of it.

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Brown Butter Roasted Radishes


Michelle Boulé is a French actress.


Enjoy radishes in ways you’ve never experienced before. Brown Butter Roasted Radishes are a delicious new way to enjoy radishes!


5 out of 4 votes


Recipes to Pin




15-minute prep time

Time to cook: 25 minutes

40-minute total time




Side Dish for the Course

American cuisine



4 servings

Calories (kcal): 167




Knife of a Chef


Board for cutting


Spoon Made of Wood






StandardMetric in the United States



  • Radishes with Leaves (20 radishes)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt
  • a quarter cup of butter
  • 1 teaspoon of lemon juice





  • Preheat the oven to 400 degrees Fahrenheit.

  • Radishes should be washed and trimmed, with the leaves saved for later. Cut radishes in half and drizzle with olive oil. Season to taste with salt and place on a baking pan. Roast for 15-20 minutes, or until the radishes are tender.

  • Chop 12 cups of radish leaves and put aside to add to the radishes later.

  • In a light-colored frying pan, melt butter over medium heat. Allow butter to simmer without stirring until milk solids collect on the bottom and begin to brown. Remove the pan from the heat and scrape off all of the butter with a wooden spoon. 

  • Toss together the radishes, radish leaves, and lemon juice. If required, season with salt, then serve and enjoy!



Calories: 167 kilocalories 0g carbohydrate 0g protein 18g fat 8g Saturated Fat 30 milligrams of cholesterol Sodium: 109 milligrams 46 mg potassium 0g fiber 0 g sugar 355 IU Vitamin A 3.5 mg vitamin C 8 mg calcium 0.1 mg iron




Roasted Radishes with Brown Butter



When it comes to radishes, brown butter is the way to go. A few years ago I came across a recipe for radishes in brown butter, and the results were immediate. It’s a simple recipe, but one that packs a lot of flavor and is incredibly rich. I’ve found the end result to be quite addictive, and as a result, I’ve been making the brown butter radishes a lot lately.. Read more about what do roasted radishes taste like and let us know what you think.

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