Roasted Radishes with Olive Oil and Aleppo Pepper

Method6 steps · about 30 min

1. 1

   Step 1: Heat the oven to 400°F (204°C). Have a medium oven-safe skillet ready.

2. 2

   Step 2: Wash the radishes, trim off their greens and halve the roots. Leave a little root tail and a small tuft at the top if desired. If the greens are fresh and in good condition, wash them thoroughly in a bowl of clean water, rinse, then spin or gently pat dry and reserve them separately. Discard any unsuitable greens and the washing water.

   Uses 2 bunches radishes with their greens, about 20 radishes, to trim and halve · Clean water for washing the radishes and any retained greens; discard after washing

3. 3

   Step 3: Put the halved radish roots from step 2 in the skillet. Toss with 1½ tablespoons olive oil, ¾ teaspoon kosher salt and ½ teaspoon Aleppo pepper, then arrange the radishes cut side down. Keep any washed greens from step 2 aside.

   Uses Washed halved radish roots, separate from the reserved greens and discarded washing water · 1½ tablespoons extra virgin olive oil · ¾ teaspoon kosher salt · ½ teaspoon Aleppo pepper

4. 4

   Step 4: Roast the seasoned radishes from step 3 for 20–25 minutes, checking from 20 minutes, until still firm but fork-tender.

   Check firm but tender roasted radishes · 20 minUses Complete seasoned radish skillet

5. 5

   Step 5: Remove the roasted skillet from step 4. If using butter (½ tablespoon), toss in the ½ tablespoon until it melts. If using the washed greens reserved in step 2, add them and toss to wilt in the hot skillet. Only if the greens need more heat, return the skillet to the oven for 3–5 minutes, checking from 3 minutes, until they have wilted. Otherwise continue straight to serving.

   Optional greens oven check · 3 minUses Complete roasted radish skillet · ½ tablespoon butter, optional · Optional reserved washed radish greens, separate from the roasted roots

6. 6

   Step 6: Toss the finished radishes from step 5 with 1 tablespoon of the lemon juice and all 3 tablespoons minced chives. Taste and, if desired, add some of the remaining lemon juice, up to another tablespoon, and a little additional salt or Aleppo pepper. Serve the radishes as a side dish.

   Uses Complete finished radish skillet with any chosen butter and greens · 1 tablespoon lemon juice for the first toss · 3 tablespoons minced fresh chives · Remaining lemon juice to taste, up to 1 additional tablespoon · Additional kosher salt to taste, optional · Additional Aleppo pepper to taste, optional