Roasted Radishes with Honey, Thyme and Lemon

By Marge Perry & David Bonom
Roasting mellows the radishes bite without depleting it of character. These gorgeous gems are oddly addictive—and add an unexpected element to any meal.
  • Course: Side Dish


  • Extra Virgin Olive Oil
  • Fresh Thyme Leaves
  • Grated fresh lemon zest
  • Honey
  • Radishes
  • Salt
  • unsalted butter


  1. Preheat the oven to 450°F.
  2. Combine the radishes and oil in a large bowl and toss well. Season the radishes with salt and transfer to a large rimmed baking sheet. Place in the oven and roast, tossing once after 15 minutes, until tender and lightly browned, about 23-25 minutes.
  3. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the thyme and cook, swirling the pan occasionally, until the butter smells nutty and has browned slightly about 3 minutes. Stir in the lemon zest and honey and cook 30 seconds. Add the radishes and cook, tossing, 30 seconds until coated. Serve warm or at room temperature.