Roasted radishes with garlic butter and dill
Oven-roasted radishes turn softer, milder and lightly sweet, while still keeping a pleasant bite. The garlic butter gives the dish a rounded, creamy flavour, while dill and lemon add freshness and balance.
Serves: 4
Preparation: 10 minutes
Cooking: 25 minutes
Total time: 35 minutes
Ingredients
- 500 g radishes
- 40–50 g butter
- 2–3 cloves of garlic
- 2 tsp olive oil
- salt
- freshly ground black pepper
- 2–3 tbsp fresh dill
- juice of ½ lemon
- finely grated zest of ½ lemon, yellow part only
Preparation
- Preheat the oven and place a baking tray inside to heat for 5 minutes.
- Clean the radishes. Halve small radishes; cut larger ones into quarters so everything is roughly the same size.
- Finely chop the dill.
- Peel the garlic and chop finely (or slice very thinly for a softer result).
- Zest half the lemon and squeeze the lemon.
Method
- Spread the radishes on the baking tray
Put the radishes in a bowl and toss with olive oil, salt and pepper. Spread out on the hot baking tray in a single layer. - Roast the radishes and turn them
Roast for 15 minutes. Turn and roast for another 5–10 minutes, until the radishes are cooked through and still slightly firm in the centre. - Melt the garlic butter
Meanwhile, melt the butter over a low heat. Add the garlic and warm for 30–60 seconds until fragrant, without letting it colour. Remove from the heat. - Toss the radishes with the garlic butter
Take the radishes out of the oven and immediately toss with the garlic butter. Roast for another 2–3 minutes so everything comes together nicely (no longer; the butter and garlic must not burn). - Mix the dill through the radishes
Spoon the radishes into a serving dish. Stir through most of the dill and sprinkle the rest over the top. - Season and serve
Finish with lemon juice and a little lemon zest. Taste and season with extra salt and pepper. Serve immediately, warm.
