Roasted Radishes With Truffled Butter

Now that my Misfit Market subscription allows me to customize my box, it makes it so much easier to plan the meals I’m going to make. One of my favorite dish (or snack—I’m not opposed to eating a big ol’ bowl of this by itself) to make is roasted radishes with truffled butter, so if radishes are available, I always pick them (this is actually a great recipe for any turnip/radish family root crop, including rutabagas, daikon, watermelon, etc.) The truffled butter adds a rich, earthy flavor to the sweet, juicy radishes, the spiciness mellowed out with roasting.

My local HomeGoods often has Truffle Sea Salt and/or Truffle oil for sale, so I tend to have every one of my pantries stocked with them. The flavor of truffle can break with heat, but requires some warmth to really bring out the flavor, so I usually only add it at the end.

You can use an oven to roast them but recently mine has fallen into disuse after my husband bought me an air fryer for Christmas. This gadget has revolutionized my kitchen—I barely touch my oven or my microwave now.

Ingredients

• 1 bunch radishes (about 2 cups), halved.
• 1 tablespoon unsalted butter, softened.
• Truffled Sea Salt, to taste

1. Lightly rub the cut face of the radishes on the softened butter. Reserve remaining butter.
2. Roast in an oven preheated at 400 degrees Fahrenheit for 15-20 minutes, or until edges slightly charred. Alternatively, roast in an air fryer at 400 degrees Fahrenheit for 8-10 minutes, until edges are slightly charred.
3. Mix remaining butter with truffled sea salt and toss hot roasted radishes in until butter has melted and radishes are thoroughly covered. Serve warm, with some toast points or baguette to soak up the leftover truffled butter.