Roasted radishes with green goddess butter from Nothing Fancy: Unfussy Food for Having People Over (page 124) by Alison Roman

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Accompaniments: Summer squash with basil, Parmesan, and toasted buckwheat

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Happykikkers on October 29, 2024

    I didn’t care too much for the radishes. If I make it again I should roast them a little longer and maybe turn up the temperature at the end to get a nice char. The butter is sublime! 5 stars. Could be a dish by itself with just some sourdough bread to mop it up. Yum!

  • pattyatbryce on August 21, 2024

    Made the butter to go with the whole fish in this book and then used the leftover to go on the radishes later in the week. A winner.

  • djnielsen64 on June 09, 2024

    The butter is good enough to eat with a spoon!

  • jenburkholder on March 07, 2022

    We only made the butter, and it was very tasty. Omitted anchovies to personal preference. Served with salmon.

  • anya_sf on May 02, 2020

    I made the green goddess butter in the food processor, so I didn't bother chopping the herbs, etc., much (if at all) by hand. I just had one bunch of radishes, but also roasted 2 bunches of baby carrots as well. After 15 minutes, the vegetables weren't fully tender or very brown; I ended up roasting them 25 minutes. They were delicious with the green goddess butter (and there was plenty of that for both vegetables and fish).

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