This is one of those magic tricks where radishes go from sharp + peppery to sweet and mellow once they hit a hot oven… and then you drag them through an herby, garlicky butter situation. Very good news for everyone involved.
Green Goddess Butter
You’ll need:
1/2 cup (1 stick) unsalted butter, softened to room temp
1/2 cup parsley (tender leaves + stems), very finely chopped
1/4 cup tarragon, very finely chopped
1/4 cup chives, very finely chopped
4 anchovy fillets, very finely chopped
1 garlic clove, finely grated
2 Tbsp white wine vinegar
Kosher salt + freshly ground black pepper
Make it:
In a bowl, mash everything together with a fork until it turns into a green-speckled, super-fragrant butter. Taste and season with salt and pepper. (You can also blitz it in a food processor if you want it extra smooth.)
Roast the Radishes
You’ll need:
2 bunches radishes (or baby turnips), tops on, scrubbed well
3 Tbsp olive oil
1 lemon, cut in half
Flaky sea salt + black pepper
Do it:
Heat the oven to 425°F.
Prep the veg: Slice the radishes in half lengthwise (keep the greens on).
Oil + roast: Toss radishes (and the leaves too!) with olive oil on a rimmed baking sheet. Roast until the radishes are tender and the greens are browned and crispy, 12–15 minutes.
Serve
Spread a generous layer of the Green Goddess Butter on a platter or shallow bowl. Pile the hot roasted radishes on top, squeeze lemon over everything, then finish with flaky salt and black pepper.
Make-ahead tip
The butter can be made ahead and kept tightly covered in the fridge for up to 2 weeks. Bring it back to room temp before serving so it’s spreadable.