Roasted Radishes Garlic Butter (Printable)
Tender roasted radishes enhanced with garlic butter and fresh thyme, perfect as a simple, elegant side.
# What You Need:
→ Vegetables
01 - 1 lb radishes, trimmed and halved
→ Fat & Flavor
02 - 2 tbsp unsalted butter
03 - 1 tbsp extra-virgin olive oil
→ Aromatics & Herbs
04 - 2 garlic cloves, finely minced
05 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Garnish
08 - Additional fresh thyme sprigs
09 - Flaky sea salt
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved radishes with olive oil, salt, and pepper until evenly coated.
03 - Spread the radishes cut-side down on the prepared baking sheet in a single layer.
04 - Roast for 20–25 minutes, stirring once halfway through, until the radishes are golden and tender.
05 - While the radishes are roasting, melt the butter in a small skillet over low heat. Add the minced garlic and thyme; cook for 1–2 minutes until fragrant but not browned. Remove from heat.
06 - Once the radishes are done, transfer them to a serving bowl. Pour the garlic-thyme butter over and toss gently to coat. Garnish with additional fresh thyme and flaky sea salt if desired. Serve warm.
# Expert Tips:
01 -
- Roasting completely changes radishes from sharp and spicy to mellow and sweet
- The garlic butter infusion makes this feel fancy while taking minimal effort
- Ready in under 40 minutes but tastes like something from a restaurant
02 -
- Crowding the baking sheet will steam the radishes instead of roasting them, so use two sheets if needed
- The garlic burns quickly in butter, so keep the heat low and watch it like a hawk
- Serve these immediately while the butter is still warm and glossy
03 -
- Pat the radishes dry after halving them to help them brown better in the oven
- If your garlic starts to brown too quickly, remove the pan from heat immediately