Roasted Radishes

Lori & Paul, Burp!

Tarragon is one of the brightest and freshest-tasting of all herbs. Bold, but not brash, it exhibits a faint hint of anise that tends to please even the most licorice-averse palate. The flavor is deceptively strong, and too much tarragon can ruin a dish. But when used judiciously, a little tarragon is like springtime on a plate. Similarly – and maybe unexpectedly – the roasting process renders radishes particularly sweet, succulent and mellow, very unlike their raw counterparts.

The two, paired together, make a truly unique spring statement. The subtle flavor of the radishes pairs beautifully with the sweetness of the tarragon. The dish is simple, fresh, and light – a perfect reminder of just how fantastic quality fresh vegetables can be.

In order to mix the tarragon butter successfully, you will have to make more of it than you are likely to use on a batch of roasted radishes. The wonderful thing is that you’ll have plenty of tarragon butter left to add to grilled meats, scrambled eggs, or, for a real treat, to spread it on a piece of toasted crusty, chewy bread. Try it; you’ll thank us.

Roasted Radishes with Tarragon Butter
By Lori & Paul
Serves 4


2 bunches medium radishes, cleaned and trimmed
1 1/2 tablespoons olive oil
2 tablespoons tarragon butter (see recipe below)
Lemon wedges, optional


Preheat oven to 450°F. Cut radishes in half lengthwise and toss with olive oil. Spread on a rimmed baking sheet and place into the oven. Roast until radishes for 18-20 minutes, or until radishes are crisp-tender, shaking the pan occasionally to promote even browning.
Meanwhile, melt tarragon butter over medium low heat, just until melted. Set aside.
Transfer radishes to a serving bowl and drizzle with butter.

Finish with a spritz of fresh lemon juice, if desired.

Tarragon Butter


4 tablespoons unsalted butter
2 tablespoons fresh tarragon, finely chopped
1 teaspoon lemon zest
Kosher salt


Cream butter. Add tarragon, lemon zest, and salt to taste. Place butter mixture on a long sheet of plastic wrap, and roll into a 3-inch log, covering completely. Chill until firm.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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