📖 Instructions

1. Wash and Trim the Radishes: Thoroughly wash about 1 pound of radishes under cold water. Trim off the root end and the leafy tops (you can save the tops for a salad or pesto!). If the radishes are large, you can halve or quarter them so they cook evenly. Don't worry about perfection; rustic is good.
2. Prepare the Griddle: Heat your griddle (or a large cast iron skillet) over medium heat. You want it hot enough that a drop of water sizzles and evaporates quickly. If you don't have a griddle, a regular skillet will work too, just be sure it distributes heat evenly.
3. Melt the Butter: Add 2 tablespoons of unsalted butter to the hot griddle. Let it melt completely, coating the surface evenly. The butter will add richness and help the radishes caramelize beautifully. Keep an eye on the butter; you don't want it to burn!
4. Add the Radishes: Place the trimmed radishes onto the hot, buttered griddle in a single layer. Don't overcrowd the griddle, or they'll steam instead of sear. If necessary, cook them in batches.
5. Sear the Radishes: Let the radishes cook undisturbed for about 5-7 minutes, or until they develop a nice golden-brown sear on the bottom. You’ll see the edges start to caramelize; that's what we're after!
6. Flip and Continue Cooking: Use tongs to flip the radishes. Continue cooking for another 5-7 minutes, or until they are tender-crisp and browned on all sides. The radishes should be slightly softened but still have a bit of bite.
7. Season and Flavor: Sprinkle the radishes with about 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Add 1 clove of minced garlic (optional, but adds a lovely depth of flavor). Toss to coat everything evenly.
8. Add Fresh Herbs: Sprinkle 2 tablespoons of freshly chopped herbs over the radishes. Good options include parsley, chives, dill, or thyme. The herbs will add a burst of freshness and aroma. If you're feeling adventurous, a sprinkle of red pepper flakes adds a little heat.
9. Serve Immediately: Remove the griddle radishes from the heat and serve them immediately. They're best enjoyed hot, when the flavors are at their peak. I like to add a squeeze of lemon juice right before serving for an extra zing!
10. Optional additions: consider a little bit of paprika for some sweet notes, or even some hot sauce for an extra layer of flavor. What about a sprinkle of parmesan cheese?