Butter-Glazed Roasted Radishes With Fresh Herbs
2 1/4 pounds radishes, without greens, larger radishes halved or quartered so that all pieces are roughly the same size (I like to use as many varieties as possible)
Extra-virgin olive oil, for drizzling
3 tablespoons unsalted butter
Minced fresh tarragon and parsley leaves, for garnish
Preheat oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil.
In a medium mixing bowl, toss radishes with just enough olive oil to coat and season with salt. Arrange in an even layer on the prepared baking sheet and roast in oven, stirring occasionally, until radishes are tender and very lightly browned, about 40 minutes.
In a medium skillet, melt butter. Add radishes and toss to coat. Remove from heat and stir in just enough minced herbs to lightly coat radishes. Season with salt, if needed. Serve.