How to Cook Radishes

Radishes are low in calories and saturated fat, are a good source of antioxidants, riboflavin, vitamin b6, calcium, magnesium, copper and manganese, and a very good source of dietary fiber, vitamin c, folate and potassium.

Cooked Radishes make an interesting side dish. The basic recipe below features them halved and baked. But as pictured below, you may experiment with sautéing them and seasoning them with herbs or spices.

The photo here shows an Indian preparation of Inspiration of olive oil + turmeric + pepper + salt + paprika + cumin seeds + dried fenugreek leaves.







The Brown Butter Baked Radishes can be served as a side dish or served as part of a grain and vegetable bowl as shown here along with raw thinly sliced radishes, roased broccoli and barley.









Browned Butter Baked Radishes

Serves 4 as a side dish

4 small bunches radishes (about 2 pounds total), tops removed and halved
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1.5 tablespoons UNSALTED butter
Juice of 1/2 medium fresh lemon (about 1 1/2 tablespoons)

Arrange a rack in the middle of the oven and heat to 450°F.

In a large bowl, mix the radishes with the oil, a pinch of salt, and a few grinds of pepper. Transfer to a rimmed baking sheet and arrange them so the cut-side is down.

Roast until the bottoms have browned a little and they are crisp-tender, about 10 to 12 minutes.

While the radishes are baking, cut the butter into small pieces and place it in a light-colored large pan. Melt the butter in a large frying pan over medium heat. Monitor the pan care, you do not want to burn the butter. Swirl or stir the pan occasionally, until the butter has a nutty aroma and is lightly browned about 3 minutes. Remove the pan from the heat, add the radishes and lemon juice, and toss to combine.