Last Updated on January 19, 2023 by Share My Kitchen
Thyme-roasted radishes might be strange to you but trust me when I tell you that this recipe will change your mind!
You might be one of those who don’t really like radishes. There might be instances when you were a child that the only time you ever ate radishes was in salad. Honestly, it could be that bland garden salad with iceberg lettuce, shredded carrots, and sliced radishes. Then, topped with boring, store-bought dressing. So uninspiring!
But, if you are starting to grow food on your own, you might want to consider planting radishes. They are the fastest crop to grow in the garden. It takes about three to four weeks from seed to harvest.
These vegetables are too spicy to eat fresh. But, you can try an heirloom variety, called French Breakfast Radishes. These radishes are longer and more cylindrical than their counterparts that are short and round. These radishes are stunning, with a beautiful fuchsia/red color on top, then fades to pink and white at the bottom.
Their flavor is milder than other radishes, which you might prefer. If you don’t love radishes straight out of the garden, you can figure out a way to make them more enjoyable for you and my family. Don’t let them waste space in your garden!
Roasting Radishes Changed Everything
The inspiration for this recipe was the recipe for thyme-roasted radishes. It is a solution to the radish dilemma.
Thyme-roasted radishes with honey butter! This is something that is rarely considered. But, it is the most amazing thing to have existed. Why is it that radishes are still being used in boring salads when they can be roasted and caramelized with honey butter?
Although we won’t know all the answers, it is a fact that this is a way to start loving radishes. Yes, try roasting those radishes from our own garden!
Fresh radishes can be crunchy and spicy, but roasting them softens them, much like roasting carrots. And, it takes the spice out of them.
The original recipe was found in the Cedar+ Salt cookbook, a locally produced and written cookbook that features recipes that feature food grown (cultivated or wild foraged) on Vancouver Island.
The original recipe is great. But, for this version of the recipe, the amount of honey butter was increased as it didn’t seem to be enough to coat all the radishes. Thyme also complements the other flavors in this dish, so you can add some fresh ones. However, you can choose to omit the thyme if you wish, and adjust the amount to suit your taste.
Later, you might also want to try using the radish greens in this dish, and roast them alongside the radishes. They are actually delicious, and it is recommended that you try them! Of course, you can choose not to add them. But, you can consider using your radish greens to make some radish top pesto.
How to Prepare Thyme-Roasted Radishes with Honey Butter
First, preheat your oven to 425°F. Then, wash the radishes, and trim the ends 6ff.
Simply snap the leaves right off, and trim the roots from the ends of the radishes. You can leave the roots, if you prefer, and/or trim greens from the top, and leave just an inch of green on the radishes.
Cut the radishes in half, lengthwise, and set them aside. Then, rough chop the leaves, and add them to the bowl. You can add all the leaves, some, or none at all.
For fresh thyme, take a few sprigs of thyme, and toss them to the bowl along with the greens and radishes. For dried thyme, only use 1/4 to 1/2 teaspoon at most. Otherwise, the dish may be overwhelmed by the herb.
Next, mix honey and butter together in a measuring cup or glass bowl and heat. Use 1/4 cup of salted butter and 2 tablespoons of honey. However, you can adjust the amounts and ratios according to your taste.
Heat the butter in a microwave for just a few seconds to melt it, or heat it on the stove in a double boiler. As they tend to separate, mix the honey and butter as well as possible. Also, make sure to mix the honey and butter together again before pouring it over the radishes.
How to Make Thyme-Roasted Radishes
After pouring the honey butter over your radishes, herbs, and greens, toss everything together until they are coated properly. Then, place everything on a baking sheet, and spread everything in one layer as best you can. Bake for 20 minutes in the preheated oven.
Then, take it out of the oven, and sprinkle some sea salt on top to taste. You can now serve the thyme-roasted radishes hot with chicken, red meats, eggs, or on their own!
Leftovers can be stored in the refrigerator for up to 3 days.
If you want to reheat your leftover thyme-roasted radishes, add a bit of butter or oil to a pan (preferably cast iron) over medium-high heat. Then, sauté the radishes and greens until they are slightly caramelized and warm.
Do You Like Radish or Not?
You can love or hate radishes, but don’t lose heart until you try this recipe!
If you don’t like them after roasting them, then it is best to never grow or eat another radish again. However, this recipe will make you a new fan of radishes. You’ll be astonished, and think how you have lived your whole life without thyme-roasted radishes.
Thyme-Roasted Radishes with Honey Butter Recipe
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes
Servings: 2-3 servings
Ingredients
- 1 lb. fresh radishes
- 1/4 cup butter
- 1 tbsp. honey
- Few sprigs fresh thyme
- Sea salt to taste
Instructions
- Preheat the oven to 425°F. Wash the radishes and radish greens, then trim the ends to get rid of the long root and the greens. Set the radish greens aside.
- Cut the radishes in half, lengthwise, and place in a bowl. Then, rough chop the leaves, and add them to the bowl along with the radishes. This is an optional step, but highly recommended!
- You can also add a few sprigs of fresh thyme or 1/4 teaspoon of dried thyme.
- Combine the butter and honey in a small bowl or measuring cup, and heat in the microwave or double boiler until melted. Mix them well. Then, pour the honey butter mixture over top of the radishes, and toss to coat.
- Spread the thyme-roasted radishes with honey butter, greens, and herbs on a baking sheet. Then, put in the preheated oven. Bake for 12 to 15 minutes until the edges are lightly browned.
- Add a pinch of salt to taste, and serve hot. The leftovers can be stored in the refrigerator for up to 3 days. To reheat, sauté it with a little butter or a dollop of olive oil.
