Spring brings an influx of sunshine, flowers & thankfully new veg to eat! I don’t know about you…but by this time of year I am really tired of eating carrots, cauliflower & Brussels sprouts. Bring on the peas, asparagus, radishes & greens!! What’s even better is when you can prepare an old vegetable in a new way…like these delish Roasted Radishes & Greens. If you’ve only eaten radishes raw, then you’re in for a treat. Roasted radishes turn out a bit crispy, a bit creamy, but undeniably tasty. And if you’re looking for an easy side dish for an Easter brunch, this is it! Enjoy!
Makes 8 servings
Ingredients
- 3 bunches small radishes with greens attached
- 2 T olive oil
- salt & pepper
- 2 T butter
- 2 T lemon juice
Preheat the oven to 500 deg. Trim radishes & wash the greens; pat dry.
In a large ovenproof skillet, heat oil until shimmering. Add radishes & season with salt & pepper. Cook over high heat, stirring occasionally, until lightly browned in spots, about 2 min. Transfer skillet to oven & roast radishes for 15 min, until crisp-tender.
Return skillet to burner & stir in butter to coat the radishes. Add radish greens & cook over mod heat until wilted, about 2 min. Add lemon juice & season with salt. Serve immediately.
Recipe adapted from Roasted Radishes with Radish Greens Recipe – Gerard Craft.
For more Spring recipes (which might also work great for Easter brunch), check out: