• 2 1/4 pounds radishes, without greens (about 30 medium radishes. For larger radishes, halve or quarter so all are the same size.)
• Olive oil, for drizzling
• Fine sea salt
• 3 Tbsp. butter
• Minced fresh herbs, try tarragon and parsley leaves

1. Preheat oven to 400 F.
2. In a medium mixing bowl, toss radishes with just enough olive oil to coat. Season with salt. Arrange in an even layer on a rimmed baking sheet and roast in oven, stirring occasionally, until radishes are tender and very lightly browned, about 40 minutes.
3. In a medium skillet, melt butter. Add radishes and toss to coat. Remove from heat and stir in just enough minced herbs to lightly coat radishes. Taste seasonings, adjusting as necessary. Serve warm.

Photo by Vicky Wasik for Serious Eats

Recipe inspired by Serious Eats