Roasted Black Radishes with Brown Butter, Chives & Rice
Yield
Yield: 4 servings as a side or 2 servings as a main Servings
Ingredients
1-1¼ pound black radishes
2-3 tsp olive oil
Salt & black pepper, to taste
1 ½ Tbsp unsalted butter
¼ tsp red chile flakes
3 cups cooked rice
2 Tbsp minced chives
1 ½ tsp honey
1 tsp white wine vinegar
Instructions
Preheat the oven to 400°F. Cut the black radishes into medium dice. Put the black radishes in a bowl and drizzle with 2-3 tsp olive oil. You will need just enough oil to thoroughly coat all the pieces. Season the radishes with salt and pepper and toss to evenly distribute the oil and seasonings. Place the radishes in a skillet or pan with an ovenproof handle.
Roast the black radish in the oven for about 20 minutes or until the pieces are starting to brown and are tender. You may have to turn the radishes once or twice during the cooking time. Remove the pan from the oven and put on the stovetop. Turn the burner on to medium heat. Add the butter and red chile flakes to the pan. Once the butter is melted, cook until it starts to turn golden brown and nutty smelling, 2 to 3 minutes. Add the rice and stir to combine. Continue to cook the rice, stirring it frequently, until the rice is heated through.
Remove the pan from heat and add the chives, vinegar, and honey. Stir to combine, then adjust seasoning to your tastes by adding more salt, pepper, honey, and/or vinegar as needed. Serve hot as a side dish or as a main item. If you have leftovers, consider reheating and serving with a fried egg on top!
Notes
Recipe developed by Andrea Yoder
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Roasted Black Radishes with Brown Butter, Chives & Rice
