Easter Egg Radishes

This is one of the notable serendipities of spring.

In our produce box, we discovered these brilliant Easter Egg Radishes.

This is our maiden voyage with this particular California variety, and I couldn’t stop staring at the beautiful colors!

Take a look… These aren’t your run-of-the-mill red radishes… they are beautifully vibrant in color, mostly erring on the side of violet and burgundy with the occasional pink and white radish.

Some of the radishes were actually egg shaped – good thing, since the name is after all, Easter Egg Radishes.

Even better, the grocer had some “free” ones in a basket, and we decided that we should give these perfectly good radishes a home. The leaves were a little wilted but the radishes were in great shape.

I couldn’t wait to blog about these! The radishes are a perfect example of scale in action: the repetition of the same-size elements creates an interesting visual continuity.

So, how might we prepare these?

I started by cutting the greens off, leaving a half-centimeter or so of stem remaining just above the radish bulb.

Oh, and watch out for tails.

I pinched off the tail and…

I washed the radishes and placed them into a single layer on a parchment-lined baking dish.

Next, I attacked the radishes with a rainstorm of fresh lemon juice.

I love the way the bright yellow of the lemon compliments the deep violet of some of the radish bulbs.

The following phase of this spring storm included a sprinkling of course ground salt.

Then, I smeared a radish-sized allotment of butter onto each of the little round roots. Needless to say, this is as challenging as this particular dish gets. Butter + freshly washed round radishes = slippery fun.

(My husband, Mark is really excited about butter these days, so we had to work the butter into the equation. If you have an allergy or intolerance to butter, olive oil would work. You might also consider grape seed, neutral oil – or a flavor-infused oil, if you’re feeling particularly adventurous. The radishes will sop up the flavor of whatever topping you choose.)


I inserted the tray into the oven at 350 degrees Fahrenheit for 30 minutes.

Philosophical rabbit trail: I love it when the heat strikes the butter, and the butter starts to melt, yet it remains recognizable as butter. That fleeting instance tells a history while simultaneously transforming – all in a few moments time. And, frankly, it just smells really good…

Now we’re talking! When the radishes start to remind you of the beauty of aging, take the wrinkly platter out of the hot oven

… and eat them!

I must confess: these didn’t even make it to a proper plate. We ate them all with our fingers!

(We couldn’t wait to eat these… so we took the photo after removing a couple! If you look closely, you will see a shameless vacancy just north of the lemon wedge. )

Easter Egg Radishes – what a fun surprise!

…I’m telling you: you could bury these in the ground, and I would go hunt for them. They’re that good.

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  • http://www.facebook.com/people/Callie-Brown-Peacher/54604393 Callie Brown Peacher

    I’ve roasted lots of veggies but never tried radishes. I’ll have to try some soon. This looks delish.

    • http://twitter.com/artandtable Art & Table

      Hey Callie! How are you guys?! Let me know what you think about the radishes!

  • Laura

    Planted radishes recently, and I was just wondering what I was going to do with them. I’ve never really been that big on radishes. Now I have a plan!
    Thanks Katrina.