Roasted Radishes With Green Goddess Butter 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Best Cookbooks 2019 Dec 9, 2019

Radishes and butter are a classic French pairing, and this modern spin includes a green goddess butter that’s herbaceous, tangy and just salty enough -- so flavorful, you'll have to stop yourself from eating it straight from a spoon. You will have extra of the butter, and you should spread it liberally on whatever else you see fit. It complements meat exceptionally well: steaks, thick, bone-in pork chops, seared salmon, you name it.

Storage Notes: The green goddess butter can be stored, tightly wrapped and refrigerated, for up to 2 weeks. It can also be frozen, tightly wrapped, for up to 2 months. Bring the butter to room temperature before serving. Keep in mind that the briny bite of the anchovies only grows in intensity as the days go on.

4 - 6

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Tested size: 4-6 servings

  • For the green goddess butter
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup fresh flat-leaf parsley, tender leaves and stems, very finely chopped
  • 1/4 cup fresh tarragon leaves, very finely chopped
  • 1/4 cup very finely chopped fresh chives
  • 4 anchovy fillets, very finely chopped
  • 1 garlic clove, finely grated
  • 2 tablespoons white wine vinegar
  • Freshly ground black pepper
  • Kosher salt
  • For the vegetables
  • 2 bunches radishes or baby turnips with tops on, scrubbed well and halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, halved
  • Flaky sea salt, such as Maldon
  • Freshly ground black pepper


Make the green goddess butter: In a medium bowl, combine the butter, parsley, tarragon, chives, anchovies, garlic and vinegar, and, using a fork, smash until well blended. (For a greener -- and quicker -- butter, you can place the ingredients in a food processor and blend until well combined.) Season with pepper, then taste and season with more salt, if desired.

Make the vegetables: Preheat the oven to 425 degrees with the rack in the middle.

Toss the radishes and olive oil together on a large rimmed baking sheet, making sure to get the olive oil on the leaves as well. For better browning, arrange the radishes so that they’re cut-side down. Roast for 12 to 15 minutes, until the radishes are tender and the tops are browned and crispy like kale chips.

Spread some of the herbed butter on a serving plate or in a shallow bowl. (You’ll likely have some leftover butter; save for another use.) Top with the radishes and squeeze the lemon halves over everything. Sprinkle with some flaky salt and pepper, and serve right away.

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Recipe Source

Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019).

Tested by Tanya Sichynsky.

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