Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Peppery radishes roasted until mellow and tender, then rolled in butter, lemon and chives.
Side dish. Good with roast chicken, steak or pan-fried trout. Find a main
Equipment: Roasting tin
Measures and names
Ingredients
- 400 g radishes, trimmed and halved
- 1 tbsp olive oil
- 20 g butter
- ½ lemon, juiced
- 1 tbsp chives, snipped
- Salt and black pepper
Method
- Heat the oven to 220°C (fan 200°C).
- Toss the radishes with the oil and seasoning in a roasting tin, cut-side down, and roast for 15-18 minutes until tender and golden underneath.
- Add the butter to the hot tin and toss until melted and foaming, then return to the oven for 2 minutes.
- Squeeze over the lemon, scatter with chives and serve.
Swaps and tips
Roasting softens the radishes' bite into something sweet and mild, a bit like baby turnips. Keep any leafy tops and wilt them in the butter at the end.
Easy variations
- Add a crushed garlic clove with the butter
- Swap the chives for dill or tarragon
- Finish with flaky sea salt and a pinch of chilli flakes
- Roast with halved shallots
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 2 g | 1 g | 5 g | 60 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
