Roasted Radishes with Rosemary Brown Butter

Roasting transforms this spicy root vegetable into a mellow and slightly sweet side dish. Most often, fresh radish tops are thrown away. Here, they are tossed and wilted in the fragrant, herbed brown butter sauce, using the whole vegetable in a surprisingly delicious, new way. This dish pairs nicely with grilled fish or roasted chicken. It’s so good, though, you might want to eat it all by itself.


  • 1 bunch Josie’s Organics radishes, washed, roots and stems/leaves removed and set aside*, cut in half
  • 2 Tablespoons olive oil
  • ¾ teaspoon Kosher salt
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons fresh rosemary, finely chopped

Serves 4


*Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.

Preheat oven to 425°.

Toss radishes in olive oil and salt in a medium mixing bowl.

Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.

Five minutes before the radishes finish roasting, prepare the brown butter sauce. You want it hot to wilt the radish tops.

Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color yet not burned. Remove from heat.

Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter. Season with salt and pepper.

Serve immediately.

Dress it Up

If you’re planning a brunch or dinner party, you can easily double or triple this recipe to serve a large group of guests. The pinkish red radishes and bright green leaves look particularly stunning on a big white platter. They are sure to turn heads on your buffet or at the table. Different salts, like pink Himalayan or truffle salt, are a great way to finish it off.

Nutritional Information

Total Fat
Saturated Fat