Butter-Roasted Radishes with White Beans and Thyme Recipe

Butter-Roasted Radishes with White Beans and Thyme

Serves 4

Butter and radishes are a classic combination, but they are usually served raw. With this preparation, fresh spring radishes roast up sweet and juicy, losing their distinctive spicy kick. The delicate greens can be wilted like spinach and are peppery and flavorful.


  • 2 bunches red radishes
  • 4 tablespoons unsalted butter
  • 1 shallot, sliced
  • 1 can white beans, drained and rinsed
  • 1 lemon, zested and juiced
  • Kosher salt, to taste
  • Pepper, to taste
  • 4 sprigs thyme, leaves picked


  1. Heat oven to 425°F.
  2. Trim radishes until just a tiny bit of greens remains on top. Wash well. Halve radishes. Pick out the nicest radish greens and wash separately. Set both aside.
  3. In a large oven-safe skillet, melt butter on medium heat. Add shallots; cook until soft. Increase heat to high and add radishes. Toss to coat evenly in butter.
  4. Transfer pan to oven. Roast 15 minutes or until radishes are tender and caramelized on the edges.
  5. Remove pan from oven. Toss in white beans and radish greens. Allow residual heat from pan warm beans and lightly wilt greens. Season with salt and pepper, to taste.
  6. Finish with lemon zest and juice, to taste. Sprinkle with thyme leaves.


Amount Per Serving (based on 4 servings)
Calories: 240 undefined
Fat: 12 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 320 mg
Carbohydrates: 42 g
Fiber: 9 g
Sugar: 17 g
Added Sugars: 0 g
Protein: 9 g
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