Roasted Radishes with Lemony Herb Butter


  • 2 bunches radishes, bulbs halved and greens roughly chopped, divided

  • 2 tablespoons unsalted butter, softened

  • 1/2 teaspoon fine sea salt

  • 1 teaspoon honey

  • 1 tablespoon finely chopped fresh chives

  • 1 tablespoon finely chopped fresh mint

  • Zest and juice of 1/2 lemon


  1. Preheat the oven to 425Β°F. Place radish bulbs in a single layer in a large ovenproof skillet. Roast until radishes begin to wrinkle and shrink, about 40 minutes. Add radish greens and roast until just wilted but still bright green, about 5 minutes.

  2. Remove the pan from the oven. Add butter, salt, honey, chives, mint, lemon zest and lemon juice to the pan. Using tongs, toss radishes to coat. Serve warm.