Lemony Roasted Radishes with Green Herb Butter

Hi Nosh and Nourish readers! It’s Daniela here from Waves in the Kitchen, sharing these lemony roasted radishes with green herb butter. It’s an easy, quick, healthy, and elegant side dish to make! And it’s the side dish for any time of year since radishes can easily be found throughout the seasons.

The radish and butter combo is an old classic French pairing. The traditional French version is to use fresh radishes, grab them by their stem, swipe them in softened butter and sprinkle with flaky sea salt. We’re making a modern riff on this French classic by roasting the radishes and adding herbs and lemon to the butter.

roasted purple radishes

Quickly roasting radishes on high heat creates an awesome contrast between the caramelized crunchy exterior and the tender interior. The heat really mellows out their spicy and assertive raw flavor. If you’ve never roasted radishes before, you’re in for a real transformative radish treat!

I used purple ninja radishes but really any variety of radishes can work; French breakfast, round, watermelon, and so on. Radishes come in many shapes, sizes and colors! If starting with very large radishes, cut them into smaller, bite-size, pieces.

raw purple radishes ready to roast

Choose radishes with vibrant green and crisp leaves. And keep the greens tops on! I repeat, keep the green tops on! They are completely edible, delicious and nutritious. I am an advocate of eating root veggie tops! If you’ve been tossing them out, you’ll surely reconsider after seeing how they transform to be kale-chip-like with the high heat.

For the herb butter, I used parsley and chives. Use the exact recipe below or feel free to toss in any herbs you have lingering around in your fridge too! Not sure what do with those few sprigs of cilantro or tarragon? Just add ‘em to the butter! Green herbs such as oregano, mint, rosemary, thyme or basil can be added too. We want 1 cup of green herbs total and you can mix n’match depending on what you have on hand.

Adding citrus juice and zest to the butter give it some tangy brightness. And if you want an extra kick, just add an allium, such as garlic or shallot, to the butter mixture. Be sure to start with room temperature butter so all the herbs can be easily mixed in. Any leftover butter can be stored up to 2 weeks in the fridge or up to 2 months in the freezer. Simply bring it to room temperature before serving.

roasted radishes in serving pan

The finished dish is beautifully elegant. The roasted radishes with the lemon slices are placed on top of the herb butter for easy swiping!



And if you're in the mood for allllllll the purple veggies, check out Kelly's crudites with white bean dip:

Lemony Roasted Radishes with Green Herb Butter

Lemony Roasted Radishes with Green Herb Butter


Lemony Roasted Radishes with Green Herb Butter


2 bunches radishes, green tops left on (rinsed well and halved lengthwise)
3 tablespoons extra virgin olive oil
1 Lemon (thinly sliced)
  kosher salt
  freshly ground black pepper
  flaky sea salt (for topping)
1⁄2 cup unsalted butter (room temp)
1⁄2 cup Parsley (leaves and stems chopped)
1⁄2 cup Chives (chopped)
1 Lemon (zest and juice)
  kosher salt
  fresh ground black pepper


  1. For the radishes, preheat the oven to 425 degrees F. Toss the radishes and olive oil together on a rimmed baking sheet until evenly coated. Arrange the thinly sliced lemon on the sheet and sprinkle with salt and pepper. Roast for 15minutes, until the radishes are tender, and the greens tops are crispy.
  2. Meanwhile, for the green herb butter: place all ingredients in a food processor and blend until well combined. Season with salt and pepper to taste.
  3. Right before serving, spread the room temperature herb butter in a shallow bowl or dish. Arrange the roasted radishes and lemon slices on top, for easy radish swiping, in the green herb butter. Sprinkle with flaky sea salt.

Yields 8 Servings