Recipe of the Week - Roasted Radishes with Radish Greens

Most people generally chuck the radish leaves in the bin or on the compost heap, but actually the leaves are the most nutritious part (though a little bitter).  This is an interesting recipe that uses the leaves and all.


  • 3 bunches small radishes with greens attached
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice


Preheat the oven to 250° C. Trim the radish greeb and wash them; pat dry.  In a large ovenproof skillet, heat the oil. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

Return the skillet to the hob and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve right away.