Roasted Radishes in Veggie Top Garlic Butter

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SERVES:

2 as a side

Prep Time:

10 minutes

Cook Time:

35-40 minutes

Some nights call for a dish that's a little more adventurous than roasted potatoes. That's where these Roasted Radishes in Veggie Top Garlic Butter come in.

When roasted, radishes undergo a delightful transformation, shedding their peppery bite for a sweeter, more mellow flavor and a texture similiar to potato. This makes this recipe a crowd-pleasing way to enjoy these 'rad' veggies, especially if you find raw radishes have a bit too much 'bite'.

And let's not forget about the irresistible buttery green garlic sauce! Infused with vibrant green radish tops and overlooked leek leaves, this garlic butter not only adds a burst of flavor but also helps reduce food waste by helping you use the whole radish. The combination of roasted radishes and leafy garlic butter creates a rich, earthy taste that you're bound to love!

For serving, we recommend pairing this veggie side dish with steak or fish for a well-rounded meal. Alternatively, pile it onto a warmed baguette for a colourful appetizer or shareable dish.

_INGREDIENTS:

1 bunch of radish, including the green leaves
50g green leek leaves from top of the leek
70g butter, cold and chopped into cubes
1 large garlic clove or 2 small
Salt and Pepper
Olive oil for cooking

_{INSTRUCTIONS:}

Preheat the oven to 200°C
Rinse your radishes and remove the leaves, setting them aside for the garlic butter sauce.
Chop each radish in half or into quarters (depending on the size). Place the chopped radishes in an ovenproof dish in a single layer. Drizzle with olive oil and season with salt and pepper.
Transfer to the oven and cook for 35-40 minutes or until golden brown. Cooking time may vary depending on the size of the radish pieces, but you will know the radishes are cooked when you can easily pierce one with a fork.
While the radishes are baking, make the veggie top garlic butter sauce.
Chop the dark green leaves off the top of the leek (save the white part of the leek in the vegetable drawer in the fridge until ready to use in another dish). Roughly chop the leek leaves into smaller pieces and rinse them in a colander or sieve to remove any soil. Shake off any excess water from the leaves.
Roughly chop the reserved radish leaves.
Transfer the leek leaves, radish leaves and garlic clove to a blender. Blitz until it begins to look like pesto, scraping down the sides at intervals.
Add in the cold, cubed butter and blitz again. Season with salt, set aside.
Once the radish is cooked, remove it from the oven. Transfer the butter sauce into a pan. Cook for 2-3 minutes on low-medium heat stirring constantly with a spatula. Pour the warm sauce over the roasted radish and toss together.
Transfer to a serving plate and season with salt and pepper.
Best served immediately

wonkybox

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