Roasted Radishes with Butter
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If you’re searching for proof that cooking can be simple and sophisticated all at once, look to Rebekah Peppler’s new cookbook, À Table: Recipes for Cooking and Eating the French Way, for inspiration. We’re making the roasted radishes with butter first.
“This recipe,” Peppler writes, “takes the classic French combination of radishes and butter and roasts the veg. Adding arugula at the end—just long enough to wilt the leaves—takes it from petit snack to full-blown side, or lunch or dinner for one.”
Need more convinving? It takes 25 minutes and less than five ingredients.
Reprinted from À Table by Rebekah Peppler with permission by Chronicle Books, 2021.
2 large bunches radishes, trimmed
3 tablespoons salted or unsalted butter (preferably European), cut into small pieces
Freshly ground black pepper
4 cups (80g) arugula
Flaky sea salt
1. Preheat the oven to 400°F.
2. Halve any large radishes. Scatter on a baking sheet and dot with the butter pieces. Season with pepper and roast until the radishes are tender, 15 to 20 minutes.
3. Remove the pan from the oven and add the arugula. Squeeze the lemon over the top, season with flaky salt and pepper and toss just until the greens are wilted. Serve warm.