Before spotting some recipes on Pinterest, I had never even thought to roast radishes before. But since #YEG has been gifted with unseasonably warm weather, I decided to feature them in a new summer salad recipe.
These roasted radishes are also delicious as a side dish, so feel free to omit the spinach and pair them with a main course if you need a bigger meal.
Roasted Radish Salad with Asparagus and Citrus Brown Butter (adapted from Epicurious)
- 1 bunch medium radishes
- 1 1/2 tablespoons olive oil
- 2 tablespoons grass-fed butter
- 2 teaspoons fresh squeezed lemon juice
- 1 generous pinch fresh minced parsley
- 1 cup chopped fresh spinach
- 2 thinly shaved asparagus spears
- 1/2 tablespoon toasted pepitas
- Fresh ground salt and pepper
Preheat the oven to 450 degrees. Trim off the radish stems, then slice the radishes in half and place in a bowl. Add the olive oil and a pinch of salt and pepper and toss to evenly coat. Arrange the radishes, cut side down, on a baking sheet and roast until tender and crisp around the edges. Melt the butter in a sauce pan over medium-high heat and cook for about 3 minutes until the butter browns, stirring constantly to prevent burning. Remove from heat and stir in the fresh lemon juice and parsley. Add the roasted radishes, season with salt and pepper and toss to thoroughly coat.
When plating, start with a bed of fresh chopped spinach, top with roasted radishes and a generous drizzle of brown butter citrus dressing. Garnish with shaved asparagus and crunchy pepitas and enjoy immediately!