Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat the oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to a serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well. Temper the butter by placing it over moderate heat.*
2. Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Mixed spring radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well.
2. Temper the butter by placing it over moderate heat.* Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Roasted Turnips with Brown Butter & Thyme
Finished with nutty brown butter and fresh thyme, these roasted turnips are an easy side dish that pairs beautifully with grilled meats, fresh pasta, or roasted chicken.
Ingredients:
1 bunch turnips, trimmed, peeled if desired, and cut into wedges or bite-sized pieces
2 tablespoons olive oil
Sea salt and freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
1 teaspoon lemon zest (optional)
Chopped parsley or basil, for garnish (optional)
Method:
1. Preheat the oven to 425°.
2. Toss the turnips with the olive oil, salt, and pepper, then spread them in a single layer on a parchment-lined baking sheet.
3. Roast for 25–30 minutes, turning once halfway through, until tender and deeply golden around the edges.
4. While the turnips roast, melt the butter in a small skillet over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 3–5 minutes. Stir in the thyme and remove from the heat.
5. Transfer the roasted turnips to a serving bowl and drizzle with the brown butter. Toss gently to coat, then finish with lemon zest and fresh herbs, if using.
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Roasted Baby Vegetables with Brown Butter, Lemon & Dill
Sweet baby beets, tender carrots, delicate artichokes, and Jimmy Nardello peppers are transformed by a hot oven into a colorful celebration of summer.
Ingredients:
1 bunch baby Chioggia beets, trimmed and halved if large
1 bunch baby red beets, trimmed and halved if large
1 bunch mixed carrots, tops trimmed, scrubbed clean
4–6 baby artichokes, trimmed and halved (see note)
4 Jimmy Nardello peppers, halved lengthwise and seeded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Flaky sea salt, for finishing
Method:
1. Preheat the oven to 425°. Arrange the beets, carrots, artichokes, and peppers on a large rimmed baking sheet. Drizzle with the olive oil and season generously with kosher salt and pepper. Toss to coat, then spread into a single layer.
2. Roast for 30 to 40 minutes, turning the vegetables halfway through, until they are tender and caramelized around the edges. (The peppers may finish a little earlier—remove them if needed.
3. Meanwhile, melt the butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells wonderfully nutty, about 3–5 minutes. Remove from the heat and stir in the lemon zest and lemon juice.
4. Transfer the roasted vegetables to a serving platter. Spoon the warm brown butter over the top, scatter with fresh dill, and finish with a sprinkle of flaky sea salt. Serve warm.
Note: If preparing baby artichokes feels intimidating, don’t worry! Simply peel away the tough outer leaves until you reach the pale yellow-green leaves, trim the stem and top, then halve them lengthwise. As you work, place them in lemon water to prevent browning.
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Pan-Braised Radishes & Greens
Pan-braising radishes mellows their spice, lending tender texture to this side dish.
Ingredients:
1 large bunch radishes with greens*
1 shallot, minced
4 teaspoons butter
Water
Sea salt and fresh ground pepper
¼ cup fresh parsley or tarragon, chopped
Method:
1. Trim greens from radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half.
2. In a large sauté pan, melt three teaspoons of the butter and sweat the minced shallots over medium heat for a minute or so. Add radishes to the pan, season with a pinch of salt and pepper. Pour in water to almost cover the radishes. Bring to a simmer, partially cover the pan, and cook until the radishes are knife tender, about 5 to 8 minutes. Remove lid and add the greens to the pan. Cover and cook for a minute or two more, until the greens have somewhat wilted. Transfer greens and radishes to a large serving bowl, leaving juices remaining in pan.
3. Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
4. Finely chop the herbs and add it to the bowl. Pour reduced juices over top and toss to coat. Season to taste with salt and pepper as necessary.
*Feel free to use a mixture of this week’s trio of radishes for a beautiful array of color!
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Carrots with Brown Butter & Mint
Sweet spring carrots tossed in nutty brown butter and finished with fresh mint—a simple, elegant side that brings warmth and brightness to the table.
Ingredients:
1 pound carrots, peeled and cut into sticks or left whole if small
2 tablespoons unsalted butter
1 tablespoon olive oil
1–2 tablespoons fresh mint leaves, torn
1 teaspoon honey (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
Method:
1. Bring a pot of salted water to a boil. Add carrots and cook until just tender, about 5–7 minutes. Drain well.
2. In a large skillet over medium heat, melt butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty.
3. Add olive oil and carrots to the pan, tossing to coat. Cook for 2–3 minutes, allowing the carrots to lightly caramelize at the edges.
4. Remove from heat and toss with mint, a drizzle of honey (if using), and a squeeze of lemon juice. Season with salt and pepper.
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Meyer Lemon Bars
Finish off your Easter feast with these bright bars!
Ingredients:
For the crust:
1 cup butter, softened
½ cup powdered sugar
¼ teaspoon kosher salt
2 cups all-purpose flour
For the filling:
5 eggs
1½ cups sugar
¾ cup Meyer lemon juice (from about 4-5 lemons)
2 tablespoons Meyer lemon zest (from about 4-5 lemons)
Pinch kosher salt
½ teaspoon baking powder
¼ cup all-purpose flour
Method:
1. Liberally grease a 9×13 inch baking pan with a little bit of the softened butter. Preheat the oven to 350°.
2. To prepare the crust: In a large mixing bowl or stand mixer, mix the softened butter, powdered sugar and kosher salt on high until well combined. Add the flour and mix on low speed until the dough begins to just stick together and clump up. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Bake for 20-25 minutes, or until just starting to brown.
3. Meanwhile, make the topping: In the same mixing bowl, mix together the 5 eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt and baking powder on medium-high speed until well combined and pale in color. Add the flour and mix until smooth.
4. After the crust has baked, remove from the oven and turn the temperature down to 325°. After the crust has cooled in the pan slightly, pour the topping in and bake for 15-20 minutes, or until set. Remove from the oven and allow to cool in the pan for at least 20 minutes. Cut into squares and top with powdered sugar, berries, lemon zest, and/or mint leaves, if desired.
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Roasted Radishes with Lemon
This easy roasting method from Martha Stewart highlights crisp, spring radishes with hints of olive oil, salt and lemon juice.
Ingredients:
Radishes
Olive oil
Fresh lemon juice
Sea salt and fresh ground pepper
Method:Â
1. Toss radishes with oil. Season with salt and pepper.
2. Roast on a baking sheet at 450°, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.
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