This is a delicious and simple vegetable dish. Radishes are often served raw, but roasting them is another tasty way to prepare them. Their spicy bite is lowered when roasted and the Herbes de Provence is a sweet and aromatic accent.
You could also place the radishes under a roast to catch any delicious drippings.
Remove stems and leaves from radishes and cut the radishes in half or quarters depending on size.
Mix herbs, melted butter, and oil together in a bowl. Add radishes and toss until evenly coated.
Place them in a roasting pan and cook radishes for 20-30 minutes, depending on how done you like them. You may want to turn the radishes after 10 minutes. (I prefer to be able to just pierce them with a fork when they are done.)
Plate, add a small splash of lemon juice on top, and serve. See hints for alternative serving suggestions.
Cooking time for radishes may vary between sizes and variety. Check after 20 minutes and test with a toothpick or fork. They should cook similar to a carrot.
Alternate serving suggestions:
-Save the radish greens, you can cook those too and serve them with the radishes. Simply sauté the greens in butter or oil with a bit of lemon juice. Season with salt and pepper, cook until just wilted. Do this just before radishes finish roasting and you can serve them together.
-Mix lemon zest and crème fraîche together. Apply sauce to late and rest radishes on top.
Tip: If your radishes are cold when you are prepping this dish they will turn the melted butter solid and it won't coat evenly. Let your radishes sit out and come to room temp before preparing them.