Description
Roasted radishes turn sweet, tender and cozy in a hot oven, with butter that browns right on the pan. Served over a tangy, garlicky yogurt sauce made with their own greens and finished with chopped pistachios and lemon zest, they make a stunning side for fall and holiday menus.
Ingredients
Roasted radishes:
1 lb radishes, leafy ends removed and reserved for the yogurt sauce (about 2 bunches; use traditional red, tri-color, or French breakfast radishes) *Be sure to buy radishes with fresh, perky greens still attached, since the tops are used in the yogurt sauce.
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon cracked black pepper
2 tablespoons salted butter, cut into small pieces
Yogurt sauce:
1 1/2 cups full-fat Greek yogurt
1/4 cup reserved radish greens, thoroughly washed and finely chopped (sub parsley)
1 clove garlic, minced
Zest of 1/2 lemon
2 tablespoons lemon juice
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh cracked black pepper
To finish:
2 tablespoons pistachios, roughly chopped
Zest of 1/2 lemon
Flaky sea salt, to taste
Fresh cracked black pepper, to taste
More finely chopped radish greens reserved from above (optional)
Instructions
1. Roast the radishes. Preheat your oven to 425°F.
2. Thoroughly wash the radishes and the reserved greens, scrubbing away any dirt, then pat everything dry. Halve any large radishes so they're roughly the same size as the smaller ones. Add the radishes to a sheet pan, then top with the olive oil, salt, and pepper. Toss to evenly coat and spread the radishes out into an even layer, placing the halved radishes cut-side down.
3. Roast for 20–25 minutes or until the radishes are lightly golden. During the last 3–5 minutes of roasting, carefully scatter the butter pieces over the radishes. As the radishes finish roasting, the butter will melt and begin to brown. Keep a close eye and pull the pan just as the brown butter bits start to form. Toss the radishes to coat with the browned butter.
4. Make the yogurt sauce. While the radishes roast, prepare the yogurt sauce. Combine the yogurt, finely chopped radish greens, minced garlic, lemon juice and zest, salt, and pepper in a medium bowl. Stir together until well combined and stash in the refrigerator until ready to serve.
5. Finish and serve. Transfer the yogurt sauce to a large plate or platter, then use a spoon or spatula to spread the sauce out on the plate, creating swooping swirls to catch all of the tasty toppings. Top the yogurt sauce with the warm roasted radishes and drizzle with the brown butter drippings from the pan. Then top with chopped pistachios, lemon zest, a hefty sprinkle of flaky sea salt, a couple of cracks of pepper, and any leftover finely chopped radish greens you have. Serve immediately while the radishes are still warm.
Notes
This recipe makes a lovely side dish to a hearty meal (think steak, roast chicken, grilled cauliflower steak or pasta) or served with warm hunks of crusty bread as a shareable appetizer.
Wash the greens well. Radish tops can be sandy, so give them a thorough rinse and pat them dry before chopping.
The Yogurt Sauce can be prepared up to 3 days early and stored in the refrigerator until ready to use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish, Snack