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 Instagram Gerard Craft is the executive chef and CEO of Niche Food Group in St. Louis, Missouri, operating a string of successful restaurants in St. Louis and one in Nashville. A 2008 Food & Wine Best New Chef, Craft was the first St. Louis chef honored with a James Beard Award for Best Chef: Midwest in 2015. 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