Roasted Radishes In A Brown Butter Sauce

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I like radishes being sprinkled with salt and then being dipped in a little butter. I once saw them being served in this way on a cooking programme. Then yesterday, I had this thought in my mind as to roasting them. I’ve never roasted radishes before, but after doing so realised they make a wonderful side dish.

What makes this dish, is the brown butter sauce that seeps into the white pores of the radishes and is released gently when bitten into. I know I will be making these again for sure. Especially on Sunday’s with our veggie roast!

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Such a great colour, comforting warm taste and butter!…just love it! Watch out for my Fab 4 tomorrow…I’m so excited!!!
Have a beautiful day, Much love D x

INGREDIENTS

1 bunch of red radishes
1 tbsp olive oil
Salt to taste
2 thin slabs of unsalted butter
Dried coriander leaves

METHOD

• Preheat the oven to 190°c. Chop the green tops off the radishes and slice thickly lengthwise

• Place in a lined baking tray, sprinkle some salt and massage in the olive oil

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• Roast for 20-25 minutes until radishes are tender

• Meanwhile in a thick skillet pan, melt the butter on a low heat and stir

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The butter will start foaming

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Brown speckles will appear quite quickly, once you see this the butter is ready. Take off the heat and set aside

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• Once the radishes are roasted, place in a serving bowl. Pour over the brown butter sauce and delicately flutter dried coriander leaves on top to garnish

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Crispy Garlic Roasted New Potatoes…

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I had to make and roast these again, as the potatoes were too good for boiling or steaming and my love of roasted/jacket potatoes got in the way! And rightly so! The outcome was gooooood! I didn’t want to peel them and roast them in the usual way but instead wanted to serve them as mini mini jacket potatoes with a crisp skin, that I just adore!

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Again such a versatile ingredient and so cute and small that there was no need to parboil them. Just straightforward oil, garlic and herb coating and roast til perfection.

I also made hasselback potatoes but this time a healthier version with olive oil and not butter. We enjoyed both types with mature Cheddar cheese omelettes and freshly boiled veg!

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INGREDIENTS

500g mini baby potatoes
2 tbsp olive oil
3 garlic cloves
1 tsp dried oregano
salt to taste

METHOD

• Preheat oven to 190°c and pour the oil into a baking tray lined with foil, place in the oven to warm the oil through

• Meanwhile prep by scrubbing the potatoes and pierce each of them

• Take the baking tray out of the oven, add the oregano and crushed garlic, mix into the oil

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• Gently place in all the mini potatoes, sprinkle salt all over them and massage the oil into the skins with the herbs and garlic too

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• Roast in the oven for 40-50 minutes until the potatoes are nice and crispy and golden on the outside and super fluffy on the inside

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