Butter-Roasted Radishes with White Beans and Thyme
Serves 4
Ingredients
- 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)
Directions
- Heat oven to 425°F.
- 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.
- 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.
- Transfer pan to oven. Roast 15 minutes or until radishes are tender and caramelized on the edges.
- 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.
- Finish with lemon zest and juice, to taste. Sprinkle with thyme leaves.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 240
- Fat: 12.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 30.0 mg
- Sodium: 320.0 mg
- Carbohydrates: 42.0 g
- Fiber: 9.0 g
- Added Sugars: 0.0 g
- Sugar: 17.0 g
- Protein: 9.0 g