Roasted Brown Butter Radish Toast

Brown Butter Radishes
I had A LOT of leftover radishes from when I made farro salad Saturday night, so I did what any sensible person would do: I roasted them.

I’ve always wanted to roast radishes but I never have. I think it’s because in general, I get sick of radishes. I buy a bunch, slice half of them into a salad on onto a piece of toast, and then I either forget about them or I decide I’ve had enough. A good, fresh radish from the farmers’ market doesn’t need much. It’s delicious on its own. But the grocery store kind can get kind of boring.

Which brings me to these roasted brown butter radishes. I decided to improvise a recipe. I set the oven to 450 degrees, I tossed some radish halves in olive oil, and I laid them sliced-side down on a baking sheet lined with parchment paper. Then I sprinkled some salt on top.

While they were roasting, I browned butter to put on top of them when they were done. Browning butter is an art, one that I’m still mastering. There’s the freak out point when you’re pretty sure you’re going to burn the butter and you feel like stopping, but I’d urge you to keep going. As long as you read the cues, you probably won’t screw it up.

First, the butter will melt. Once it’s liquid, it will start crackling a little, When the crackling subsides, it will start to brown. You’ll want to watch it to make sure it doesn’t cook too quickly. Once it turns a nice, golden brown color and there are little browned bits floating around, you’ll know that your work is done.

I put a poached egg on this toast, because why not. I’d also recommend using the best bread you can find. Toast is a simple thing but it shines when you have good, hearty bread. I used a piece of multigrain bread from Companion, a local bakery, and it was perfect.

Here’s a song to get you started on your roasted radish journey.

Roasted Brown Butter Radish Toast


1/2 a bunch of radishes, tops removed and sliced in half
1 Tbsp olive oil
1/4 tsp sea salt
2 Tbsp unsalted butter
juice from half a lemon
poached egg, goat cheese, and a piece of toast for serving
ground black pepper and more sea salt for sprinkling


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

Wash the radishes and make sure that all the grit is rubbed off. Toss them in a small bowl with olive oil. Spread them on the prepared baking sheet, cut side down, and sprinkle with salt.

Roast the radishes for about 15 minutes, or until they softened but still crisp. Remove from the oven and allow to cool slightly.

Meanwhile, make the brown butter. Melt the butter in a saucepan over medium heat. Once it melts, it will begin to foam. Then it will crackle a little. Swirl the butter around occasionally. Once it’s golden brown and there are dark brown flecks, remove the saucepan from heat and pour the butter into a small bowl to cool slightly.

Toss the radishes in the brown butter. Add the juice from half a lemon and toss again.

Spread the radishes on a piece of good, crusty bread, and top with a poached egg, goat cheese, and a sprinkle of ground black pepper and salt. Enjoy!


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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