Roasted Radishes with Honey Butter & Thyme

 

1 lb. fresh radishes

1/4 C. butter

1 T. honey

A few sprigs fresh thyme

Sea salt to taste

 

Preheat oven to 425ºF. Wash radishes and radish greens and trim the ends to remove the greens and the long root. Reserve the radish greens. Slice the radishes in half lengthwise and set aside in a bowl. Rough chop the greens and add them to the bowl with the radishes. (This is optional but highly recommended!) Add a few sprigs of fresh thyme, or about 1/4 tsp. dried thyme. Add the honey and the butter to a glass bowl or measuring C. and heat in the microwave or in a double boiler until completely melted. Mix well and then pour the honey butter mixture over the radishes and toss to coat. Spread the honey-butter coated radishes, herbs and greens on a baking sheet and place in preheated oven. Bake for 12 to 15 minutes, until soft and slightly browned around the edges. Sprinkle with a pinch of sea salt and enjoy hot. Store leftovers in the fridge for up to 3 days and sauté with little bit of butter or a dollop of olive oil to reheat.