Butter-Roasted Radishes with Dill, Feta and Walnuts


Butter-Roasted Radishes with Dill, Feta and Walnuts make a good topping for crostini for a party, Oscar or otherwise.

Butter-Roasted Radishes with Dill, Feta and Walnuts

Butter-Roasted Radishes with Dill, Feta and Walnuts

From the Associated Press Start to finish: 30 minutes Servings: 12


  • 2 tablespoons butter, melted
  • 3 cups radishes, trimmed and quartered
  • Salt and ground black pepper
  • 2 tablespoons chopped fresh dill
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted chopped walnuts


  1. Heat the oven to 400 F.
  2. In a medium bowl, toss together the butter and radishes until thoroughly coated. Spread on a rimmed baking sheet and sprinkle lightly with salt and black pepper. Roast for 20 to 25 minutes, or until tender and lightly browned. Spoon onto a serving plate and sprinkle with the dill, feta and walnuts. Serve warm or at room temperature.


Nutrition information per serving: 70 calories; 60 calories from fat (86 percent of total calories); 6 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 2 g carbohydrate; 1 g fiber; 1 g sugar; 2 g protein; 90 mg sodium.



About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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