Description
These roasted tarragon radishes are buttery, lightly charred, and tender with a mellow, almost potato-like flavor. Roasting transforms sharp radishes into an easy, elegant side dish perfect for spring and summer meals.
Ingredients
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6 lbs radishes, trimmed and quartered (about 9 cups)
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½ cup unsalted butter, melted
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¼ cup white wine or water
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2 teaspoons fresh tarragon, minced (or ½ teaspoon dried tarragon)
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
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Spread the quartered radishes evenly on the prepared baking sheet.
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Drizzle with melted butter and white wine.
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Sprinkle with tarragon, salt, and pepper. Toss gently to coat.
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Arrange radishes cut-side down for best browning.
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Roast uncovered for 25–30 minutes, stirring once halfway through, until tender and lightly charred.
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Taste and adjust seasoning if needed. Serve warm.
Notes
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For deeper browning, use two baking sheets so the radishes aren’t crowded.
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Fresh tarragon offers the best flavor, but dried works well in a pinch.
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White wine adds depth, but water keeps it simple and family-friendly.
- Prep Time: 10 MINUTES
- Cook Time: 30 MINUTES
- Category: Side Dish
- Method: Roasting
- Cuisine: American