Rosemary Garlic Radishes (Print Version)
# Ingredients:
→ Key Components
01 -
16 ounces of radishes, cleaned up and tops removed
02 -
4 tablespoons unsalted butter, or swap with olive oil
03 -
2 garlic cloves, finely chopped
04 -
1 1/2 tablespoons fresh rosemary, chopped up
05 -
A teaspoon of fine sea salt
06 -
Black pepper, freshly ground, adjust to your liking
# Instructions:
01 -
Place radishes in a medium pot and fill with water to cover them by about an inch. Turn the heat up until the water boils, then cover it, lower the heat to a gentle simmer, and cook for roughly 20 minutes until the radishes are soft when poked with a fork.
02 -
Set your oven to 400°F (200°C) and let it heat up. Grab a big baking sheet, line it with some parchment, and keep it close.
03 -
Pour out the water from the radishes and leave them in a colander for around 5-10 minutes over the sink to dry off a bit.
04 -
In a small pot, melt the butter. Stir in chopped garlic, rosemary, and salt. Toss in the cooked radishes and mix them up until covered.
05 -
Spread the radishes across the baking sheet as a single layer. Gently squish each one with a fork to flatten. Drizzle whatever butter mixture is left on top, then sprinkle it all with some black pepper.
06 -
Bake them for 25 to 30 minutes, keeping an eye out for a crispy, golden finish. Best enjoyed warm.
# Notes:
01 -
These smashed radishes are a tasty, low-carb swap for the classic potato dish.