Roasted Radishes with Garlic Butter (Printable)
Tender roasted radishes blended with garlic butter and fresh thyme for an elegant side dish.
# What You'll Need:
→ Vegetables
01 - 1 lb radishes, trimmed and halved
→ Fat & Flavor
02 - 2 tbsp unsalted butter
03 - 1 tbsp extra-virgin olive oil
→ Aromatics & Herbs
04 - 2 garlic cloves, finely minced
05 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Garnish (optional)
08 - Additional fresh thyme sprigs
09 - Flaky sea salt
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved radishes with olive oil, salt, and pepper until evenly coated.
03 - Spread the radishes cut-side down on the prepared baking sheet in a single layer.
04 - Roast for 20-25 minutes, stirring once halfway through, until the radishes are golden and tender.
05 - While the radishes are roasting, melt the butter in a small skillet over low heat. Add the minced garlic and thyme; cook for 1-2 minutes until fragrant but not browned. Remove from heat.
06 - Once the radishes are done, transfer them to a serving bowl. Pour the garlic-thyme butter over and toss gently to coat. Garnish with additional fresh thyme and flaky sea salt if desired. Serve warm.
# Expert Advice:
01 -
- The radishes lose all that sharp bite and become tender, almost like small roasted potatoes but with their own subtle sweetness
- Garlic butter and fresh thyme make everything better, but the way they coat these little ruby halves is absolutely magic
02 -
- Cut-side down placement is what creates those caramelized edges that make these so irresistible
- Watch the garlic butter closely because burnt garlic turns bitter and ruins the whole dish instantly
03 -
- Use a rimmed baking sheet to prevent any oil or butter from dripping into your oven
- For extra crispy edges, avoid overcrowding the pan since the radishes need space to roast rather than steam