Until recently I would have only suggested eating radishes raw dipped in melted butter and flaky salt. However, I have changed my mind and now occasionally enjoy them roasted as well.
Ingredients
| 400 g | Radishes, quartered, leaving a few leaves intact as well (Main) |
| 500 g | Baby potatoes, scrubbed (Main) |
| 2 Tbsp | Olive oil |
| 0 | Sea salt and black pepper |
| 1 large handful | Chopped flat leaf parsley |
Burnt butter dressing
| 50 g | Butter |
| 1 clove | Garlic, crushed |
| 1 | Lemon, zest and juice |
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Directions
- Heat the oven to 200C or 180C fan bake. Line a roasting dish with baking paper, if wished.
- Place the radishes and potatoes in a roasting dish and drizzle with oil. Season with salt and freshly ground black pepper and toss well to coat. Place in the oven and roast for 40 minutes or until tender.
- Place the butter in a small saucepan and set over medium heat. Allow to melt, then keep cooking the butter until it turns nut brown and smells caramelised. Remove from the heat and — standing back a bit as it will spit — add the garlic, then the lemon zest and juice. Swirl saucepan to incorporate.
- Place the radishes and potatoes in a shallow serving bowl, sprinkle over the herbs, then drizzle over the burnt butter.
