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Roasted Radishes with Radish Greens
© John Kernick

Roasted Radishes with Radish Greens

  • ACTIVE: 15 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 8
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

Gerard Craft came up with this clever recipe one year when his local farmer had an abundance of radishes. Craft tried roasting them. The result: warm, crisp-tender radishes with delightfully bitter greens, which he finishes with butter and lemon.

Plus: F&W's Guide to Fresh Spring Produce

  1. 3 bunches small radishes with greens attached
  2. 2 tablespoons extra-virgin olive oil
  3. Salt and freshly ground pepper
  4. 2 tablespoons unsalted butter
  5. 2 tablespoons fresh lemon juice
  1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
  2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
  3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.
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