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:
- 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.
- 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.
- Transfer roasted radishes to a serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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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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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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Sugar Snap Pea Salad with Radishes & Mint
This wonderful springtime salad gets an extra flavor boost courtesy of crunchy radish slices and zingy lemon zest.
Ingredients:
1 cup crème fraîche or Greek yogurt
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped mint
½ bunch radishes, trimmed of greens, washed and thinly-sliced into rounds
1 pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the crème fraîche, lemon juice and fresh mint. Season with salt and pepper to taste.
2. Fold in the radishes and snap peas, and then garnish the salad with the lemon zest. Refrigerate for 1-2 hours before serving.
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Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerling potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.
Ingredients:
6 Meyer lemons
â…“ cup kosher salt
â…” cup fresh lemon juice
Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.
2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.
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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
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Ingredients:
1 bunch radishes, trimmed
½ cup red onion, thinly sliced
1 tablespoons unsalted butter, cut into small pieces
2 tablespoons fresh thyme leaves
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat oven to 400°. Place radishes in a roasting pan. Drizzle with olive oil and scatter butter pieces over. Sprinkle thyme leaves over radishes, season with salt and toss to coat.
2. Roast 15-20 minutes, giving pan a shake midway through cooking.
3. Remove from oven, let cool slightly. Slice radishes into thick rounds. Place on serving dish, drizzle with olive oil. Sprinkle generously with salt and pepper, scatter with red onion slices.
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Roasted Cauliflower with Preserved Lemon-Olive Tapenade
Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
½ cup F&L preserved lemon-olive tapenade
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.
2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and toss with the tapenade; serve immediately or at room temperature.
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Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly easy cauliflower recipe is a keeper.
Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons lemon juice
2 tablespoons chopped fresh herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.
2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and drizzle with lemon juice, tossing to coat; serve immediately while still warm.
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