Herb-Butter Glazed Radishes
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We’re all guilty of letting fresh produce purchases go a little sad and wilted from time to time—but as Alice Zaslavsky demonstrates with these glazed radishes (from her new cookbook, In Praise of Veg), that’s nothing a little herb butter can’t fix.
As she explains, the bright, fresh compound butter is something that will come in handy for way more purposes than you think. “It’s great through any veggies you’re roasting, on a steak, or for making a quick garlic bread,” she writes.
Beyond radishes, this dish will work with baby turnips or carrots, in a pinch.
Excerpted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky. Text Copyright © 2022 Alice Zaslavsky. Design and Illustrations Copyright © 2022 by Murdoch Books. Photography Copyright © 2022 by Ben Dearnley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
2 bunches radishes (36 ounces/1kg), soaked
1 tablespoon extra-virgin olive oil
Compound Herb Butter
2 garlic cloves, roughly chopped
½ teaspoon flaky sea salt
¼ cup picked tarragon leaves, plus extra to garnish
¼ cup picked parsley leaves, plus extra to garnish
13 tablespoons (6½ ounces/185g) salted butter, softened
1. Preheat the oven to 400°F.
2. Cut the larger radishes in half, leaving the root end and a little of the green stem attached for decorative effect. Cut any very large radishes into quarters.
3. Toss with the olive oil, spread on a baking sheet and transfer to the oven for 20 minutes.
4. Make the herb butter: Meanwhile, blitz the garlic, flaked sea salt and herbs together in a food processor until a rough paste forms, then add the butter and pulse to combine. Place the herb butter on a sheet of plastic wrap, parchment paper or beeswax wrap and roll up into a log using the pressure of your fingers.
5. Slice off a quarter of the butter log, and chop into small pieces. Add it to the baking tray and mix it through the radishes to glaze them. Wrap the remaining butter log tightly and stash it in the freezer for later use.
6. Roast the radishes for a further 5 minutes. Serve warm, sprinkled with extra herbs and a sprinkling of flaky sea salt, and topped with another blob of herb butter if desired.