Take simple roasted radishes to the next level with butter, parsley, and the char from the grill and you have an all-purpose springtime side.
The combination of butter and radishes is as classic as it gets. The traditional French way to eat radishes is raw and dipped in butter. The bitterness of raw radishes doesn’t really do it for me, but once they’re roasted they turn sweet.
The tray is the perfect thing to be able to cook veggies and other small items on the grill without having to worry about anything falling through the cracks. The past few years, Dan has been the grillmaster of our house, but maybe this summer I’ll spend more time out there.Print
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
1 pound radishes, trimmed and quartered
3 tablespoons butter, melted
2 teaspoons kosher salt
3 tablespoons parsley, chopped
1 tablespoon lemon juice
- Preheat a grill over medium heat. Place a grill pan down to keep the radishes from falling through.
- In a medium bowl, mix together radishes, melted butter, and salt.
- Pour the radishes onto the grill tray, leaving any solidified butter in the bowl. Reserve bowl.
- Cook, stirring occasionally, for 10-15 minutes, until the radishes are soft and charred.
- Put the cooked radishes back into the bowl and top with chopped parsley and lemon juice. Toss to mix and serve warm or room temperature.