'From the Harvest' recipes [Pictures]
Check out the recipes from our "From the Harvest" series, focusing on ingredients that are in season each week.
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Roasted radishes with brown thyme butter( John Houser III, For The Baltimore Sun / October 9, 2012 )
Makes: 8 servings
5 bunches radishes (35-40)
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
1/4 stick butter
5 sprigs fresh thyme, leaves stripped from the stems
1/4 cup packed radish greens, minced (optional but tasty)
Preheat the oven to 375 degrees. In a large non reactive bowl, toss the radishes with the olive oil, salt and pepper. Transfer to a covered baking dish and place into the oven for 50 minutes. Uncover and roast for another 10. The radishes are done when you can put a knife into a radish and pull it out with no resistance. In a small saucepot or pan over medium flame, melt the butter and add the thyme. The butter will begin to bubble vigorously. When the bubbling dies down, cook the butter for another minute and the butter will be ready. It should be hazel in color. Pour the hot butter mixture over the hot radishes, add the radish greens and toss. Serve immediately.
Tip: You can mash the radishes as a great substitute for potatoes or just as a fun change of pace. If you don't like how wet they become after mashing, you can strain them or cook it off in a hot saucepan.