Basil Roasted Radishes

This is a nice little appetizer/hors d’oeuvre thing that is simple yet is full of flavor. They can be prepared well in advance, and then just popped into the oven when needed. The compound butter would be great packed under shrimp shells or around shrimp in a small roasting pan, and would combine well with the radishes. With a cold crisp white wine and a salad this would be a nice supper on a warm evening.

INGREDIENTS:

METHOD:

Heat the oven to 400°F.

When the butter is softened, add the basil, salt, and pepper into the butter and use a fork to combine well. Place in the refrigerator to chill for 15-20 minutes so it is not super soft, but not hard, either.

Place the radishes on a towel (this will keep them from rolling away) and then crack them using the side of a knife, a wine bottle side, pan bottom, or whatever. You just want them cracked, not smashed flat or broken into pieces.

Stuff the cracks with the compound butter and coat the outsides as well.

Place the buttered radishes into a baking dish and cover with foil or a tight fitting lid. Roast for 20-25 minutes covered, then uncover and cook, basting with the pan juices, until the radishes are lightly browned.

Use a slotted spoon to transfer the radishes to a serving dish and then guesstimate how much melted butter is left in the roasting dish. Whisk in enough fresh lemon juice to equal ¼ to 1/3^rd the volume of butter to make a vinaigrette (lemon-ette I guess at this point). Drizzle over the radishes and serve.

Chef’s Notes:

The radishes will be succulent and will lose “heat” as well as some of the “gassy, swampy” quality these sometimes associated with radishes. You can use any plump, firm table radish you wish as long as they are firm and not too skinny. You could try this with small Tokyo turnips as well.

Serves: 4

Source: Chef Andrew E Cohen