Roasted Radishes with Brown Butter, Chile, and Honey


  • 1 bunch radishes - small best - if large increase cooking time - radishes halved lengthwise if large
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Dried chile flakes
  • 1 T butter
  • 1 T red wine vinegar
  • 1 T honey


Heat oven to 375°.

Put a small slick of olive oil in a large ovenproof skillet and heat over medium-high heat. Arrange radishes cut side down and cook until lightly browned, about 3 minutes. Transfer to oven and roast until radishes are nicely browned and tender, about 15 minutes.

Take skillet from oven and set over low heat on the stove (careful, the handle is hot!). Season nicely with salt, black pepper, and 1/4 tsp. chile flakes. Add butter and cook until butter has melted and is starting to get golden brown and nutty smelling, 2 to 3 minutes.

Add vinegar to skillet and gently fold everything to combine. Drizzle on honey and fold again. Taste and adjust seasoning with more salt, black pepper, chile flakes, vinegar, or honey. Serve warm.

© Lisa Miner 2017