Did you know that you can roast radishes? They lose their peppery punch and transform into something subtly sweet, tender, and a bit nutty–almost like a parsnip. Butter and radishes are a classic french pairing, and this recipe really shines in its simplicity. Top them with toasty pistachios, orange scented ricotta, mint, and balsamic reduction for an easy weeknight side.
- You’ll need a large pan that can go from the oven to the stove top, like cast iron, carbon steel, or stainless steel.
Serves 2-3 as a side
- ½ cup balsamic vinegar
- 12-15 radishes, french breakfast if you can find them
- Olive oil
- 2 tbsp ricotta
- 1 tsp orange zest
- 1 tbsp butter
- Small handful mint leaves
- Small handful roasted pistachios, shelled
- Salt and pepper to taste
- Preheat the oven to 425
- In a small saucepan, heat the balsamic over a gentle simmer until reduced by ⅓. It should be thick enough to coat the back of a spoon. Careful not to over reduce, as it can get tacky. This can take between 8-20 minutes.
- Clean the radishes and trim tops and bottoms. Cut each radish in half and place in a large cast iron pan (you need something that can go from the oven to the stove top). Lightly coat with olive oil and arrange cut side down.
- Roast the radishes for 10 minutes.
- While the radishes cook, combine the orange zest with the ricotta and season with salt and pepper.
- Remove the radishes from the oven and place on a burner on medium high. Do not move the radishes for 1-2 minutes, or until the bottoms start to brown.
- Turn the heat to medium and add the butter and saute for 1-2 minutes more, until the radishes are tender and coated in butter.
- Season very generously with salt (you will probably need more than you think here) and remove from heat.
- Place the radishes in a bowl and top with pistachios, mint leaves, and small globs of the ricotta mixture.
- Drizzle with balsamic reduction (you likely won’t need all of it).