Roasted Radishes with Butter and Chives
Roasted radishes are sweet and juicy. Paired with butter, salt, pepper, lemon juice and chives, you've got a lovely snack or side dish.
- 1 bunch Small-medium radishes (~1 dozen)
- 1 Tb. Olive oil
- 1/4 tsp. Kosher salt
- Fresh black pepper (to taste)
- Handful Fresh chives, minced
- 1-2 Lemon wedges
- Sea salt, Kosher salt or other finishing salt
Heat oven to 450 degrees.
Wash and trim the tops of the radishes, but keep a bit of the stem because the radish halves look prettier when cut. Cut each in half from top down.
In a small bowl, toss radish halves with olive oil; sprinkle with 1/4 tsp. kosher salt and a few grinds of black pepper then place each radish, cut-side down, on a baking sheet.
Roast for 10-12 minutes, just until the bottoms of the radishes are browned slightly, and they're almost fork tender, then remove from oven.
Melt 1 Tb. of butter and spoon over the radishes. Top with chives and a little finishing salt.