Fresh picked radishes have arrived at the Market which makes this recipe a stunner of a side dish that may cause you to plan an entire dinner party around it. Mavra’s has Greek Olive oil and Pastured Perfect your butter. Radishes are so fresh you may eat all of them raw before you get them cooked!
4 small bunches radishes (about 2 pounds total), tops removed and halved
1 tablespoon olive oil
Freshly ground black pepper
2 tablespoons unsalted butter
Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
Flaky sea salt, for serving
Arrange a rack in the middle of the oven and heat to 450°F.
Toss the radishes with the oil, a pinch of salt, and a few grinds of pepper in a large bowl. Transfer to a rimmed baking sheet and arrange them cut-side down. Roast until the bottoms have browned a little and they are crisp-tender, 10 to 12 minutes.
Meanwhile, melt the butter in a large frying pan over medium heat. Swirl the pan occasionally, until the butter has a nutty aroma and is toasty-brown, about 3 minutes. Remove the pan from the heat, add the radishes and lemon juice, and toss to combine. Sprinkle with a couple of pinches of flaky sea salt and serve.
Recipe courtesy of The Kitchen