May 8, 2014

Roasting does brilliant things to radishes. It mellows their bitter bite, revealing an earthy sweetness. Enjoy this recipe from our Spring Farm to Table Vegetarian workshop.


Serves 4


20 each radishes, cut lengthwise
1 ½ cups mustard greens, mizuna or radish tops
1 ½ Tbs. olive oil
2 Tbs. unsalted butter
1 lemon, juiced
Coarse salt, to taste


  1. Preheat oven to 450°F.
  2. Wash greens, coarsely chop and set aside.
  3. Toss radishes with olive oil and a pinch of salt in a bowl to coat.
  4. Place radishes, cut side down, on a baking sheet. Roast until crisp-tender, about 18 minutes.
  5. Melt butter in heavy small skillet over medium-high heat. Add a pinch of salt to skillet, swirling frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle with brown butter. Sprinkle with chopped greens and serve.


If you are interested in attending a home cook class, please contact our campus for more information:

1.877.249.0305 Boulder Campus