Roasted radishes and scallions

Roasting radishes transforms their usual peppery bite into something softer and sweeter, making them a fresh but unexpectedly comforting side. Here, they’re paired with scallions and thyme, tossed with olive oil, and finished with a few pieces of butter that melt into the vegetables as they cook. The result is a dish that’s simple, vibrant and full of depth.

To get the best texture, halve any larger radishes so they cook evenly, and roast everything in a hot oven just until the radishes are tender but still hold their shape. The butter not only adds richness but helps the edges turn golden. A final splash of lemon juice lifts the whole dish.

Serve warm, straight from the oven. It’s an easy way to add color and character to your Easter menu, without taking up much time or effort.

Ingredients

• 1.1 lbs radishes (larger ones halved)
• 12 spring onions (scallions)
• 4 sprigs fresh thyme, torn
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons salted butter
• Juice of ½ lemon
  

The Homes & Gardens method

1. Preheat the oven to 430°F.

2. In a roasting pan, combine the radishes, spring onions, and thyme. We think this Caraway roasting pan with rack from Amazon is good-looking enough to go from oven to table.

3. Season with salt and pepper, drizzle with olive oil, and toss to coat. Dot the butter over the vegetables.

4. Roast for 12–15 minutes, until the radishes are just tender.

5. Remove from the oven, stir in the lemon juice, and serve warm.

Serve this salad as a fresh counterpoint to richer dishes. It’s the kind of bright, make-ahead side every Easter table needs.