By ALISON LADMAN
Easter sides are depressingly predictable. There will be asparagus, of course. If you’re lucky, there might even be three or four variations of asparagus. And there will be peas. And gratin potatoes. And probably some sort of salad that most people will only eat to be polite. Not that there’s anything wrong with any of this.
It’s just that it would be nice to offer something… different. So we’ll help you with this one. Try our butter roasted radishes with tarragon and lemon. It’s a simple dish that comes together in minutes, but has a wonderful flavor that is both rich and light and lemony — the perfect combination for spring.
Butter Roasted Radishes with Tarragon and Lemon
Start to finish: 30 minutes (10 minutes active)
2 pounds radishes, halved
3 tablespoons butter, melted
Kosher salt and ground black pepper
Zest of 1 lemon
2 tablespoons chopped fresh tarragon
Heat the oven to 375 F.
Pile the radish halves in the center of a rimmed baking sheet. Drizzle with the butter and toss to coat. Sprinkle with salt and pepper. Roast for 20 minutes, or until tender and lightly browned. Arrange on a serving platter, then sprinkle with the lemon zest and tarragon. Serve warm or at room temperature.
Nutrition information per serving: 80 calories; 50 calories from fat (63 percent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 220 mg sodium; 5 g carbohydrate; 2 g fiber; 3 g sugar; 1 g protein.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.