Raw radishes have a sharp, pungent flavour, but pan roasting them brings out their natural sweetness. For this fresh and flavourful side dish, radishes are first sauteed and then tossed in brown butter and lemon juice until fragrant and topped with fresh chives.
Prep Time: 5 minutes
Cook Time: 15 minutes
2 bunches radishes, assorted colours and types
1 Tbsp oil
1/2 tsp salt and pepper
2 tbsp butter, melted
1 tsp lemon juice
1 bunch chives, chopped
1. Trim the radishes so 1/2-inch (1 cm) of the stem is intact; trim and discard roots. Scrub well and dry well. Wash the leafy green tops, dry well and coarsely chop and set aside.
2. Heat the oil in a large skillet set over medium-high heat. Add the radishes, cut side down. Sprinkle with salt. Cook, shaking occasionally but not turning, for 5 to 7 minute until golden. Cook, stirring often, for an additional 3 minutes or until lightly coloured all over.
3. Meanwhile, melt the butter in a small saucepan over medium heat. Cook, swirling the pan, for 3 minutes or until butter is starting to brown and smell nutty, then remove from heat.
4. Stir the brown butter and lemon juice into the radishes. Remove from heat and stir in the chopped chives. Serve with lemon wedges.
Looking for more seasonal recipes? Check out our collection of spring dinners that can made in 30 minutes or less.