Roasted Radishes with Brown Butter, Chile and Honey

I discovered a new cookbook this winter that I love! It’s called Six Seasons - A New Way with Vegetables by Joshua McFadden. He does an amazing job at looking at vegetables through the season, not just the vegetable - carrots in the spring are quite different than carrots in the fall and he provides recipes for each according to their season.

Below is a reminder that fresh radishes don’t have to be eaten fresh. I hate to admit but I’m not a huge fan of radishes, however but the sweetness and the tang from the vinegar make this a new tasty treat that I really enjoy!

Serves 4

Ingredients:

• Extra Virgin Olive Oil

• 2 bunches of radishes with tops, halved lengthwise if large

• Kosher salt and freshly ground black pepper

• dried chili flakes (this year, save Snowgrass Cayenne, dry them and grind them for the best flakes you’ll ever have)

• 2 tablespoons unsalted butter

• 2 tablespoons red wine vinegar

• 2 tablespoons honey

Heat oven to 375.

Cut the greens of the radishes, wash well in cool water and spin dry in a salad spinner.

Put a small bit of olive oil in a large oven proof skillet and heat over medium-high heat. Arrange radishes cut side down and cook until lightly browned, about 3 minutes. Transfer to the oven and roast until the radishes are nicely browned and start to get tender, about 10 minutes.

Add radish greens and roast until the radishes are fully tender and the greens have wilted, another 5 minutes.

Take the skillet from te oven and set over low heat on the stove. Season nicely with salt, black pepper and 1/2 teaspoon of chili flakes. Add butter and cook until butter has melted and is starting to get golden brown and nutty smelling 2-3 minutes (watch carefully that you don’t burn it!).

Add vinegar to the skillet and gently fold everything to combine. Drizzle with honey and fold again. taste and adjust the seasoning to your liking. Serve warm.