The Radish
There’s just something about springtime and the radish.
I love to cook real food using simple methods. Radishes are more than toppings for a salad, and their peppery, complex flavor can be utilized in so many ways. Roasting mellows a radish’s peppery flavor into sweet little bites giving a softer, fuller taste. This is one of my favorite go-to side dishes in my kitchen.
Ingredients
SERVINGS: 4 Serving(s)
- 2 bunches radishes (about 20), halved with top and root removed
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon kosher salt
- ½ teaspoon fresh black pepper
- 1 teaspoon minced fresh thyme
Preparation
Preheat oven to 450°.
In a medium cast-iron or other oven-safe skillet, combine all ingredients.
Once the oven is at temperature, place the skillet in the oven and roast for 10 minutes. Check the radishes by pricking with a fork—they should be tender. If not, spoon some of the melted butter over the top of the radishes and place in the oven for another 5 minutes, or until they are fork-tender. Serve hot.
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