Vegetables Root Vegetables Radish Roasted Radishes with Radish Greens 4.0 (867) 5 Reviews 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 More Healthy Salads By Gerard Craft Gerard Craft Why he won Because, in a historic St. Louis neighborhood, he prepares a deceptively simple, drop-dead-delicious pork-oriented menu. Born Burlington, VT; 1979. Experience Bistro Toujours, Park City, UT; Ryland Inn, Whitehouse, NJ; Chateau Marmont, Los Angeles. How he got into cooking “I dropped out of college in Salt Lake City and was washing cars. That wasn’t fun, so I started washing dishes at Fats Grill & Pool, and they let me cook.” Early food experiences “My family is full of food lovers—my brother has wanted to eat at every Michelin three-star restaurant since he was 14. On my 13th birthday I had my first mussels in Normandy, France, right after chocolate crêpes. But I hated food until I went to boarding school in Idaho and saw how bad it could be.” Favorite thing about St. Louis “It’s more food-oriented than anyone thinks. There are a million food blogs, and even a food magazine, Sauce.” Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 15 mins Total Time: 45 mins Yield: 8 Ingredients 3 bunches small radishes with greens attached 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice Directions Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry. 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. 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. Rate it Print