Garlic And Herb Butter Grilled Radishes Recipes

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GRILLED RADISHES



Grilled Radishes image

These are great matched with a simple grilled chicken breast. Use more or less garlic to taste.

Provided by librarylady

Categories     Side Dish     Vegetables

Time 35m

Yield 6

Number Of Ingredients 5

20 ounces radishes, sliced
2 cloves garlic, minced
2 tablespoons butter, cut into small pieces
1 cube ice
salt and pepper to taste

Steps:

  • Preheat the grill for high heat.
  • Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
  • Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

Nutrition Facts : Calories 50.6 calories, Carbohydrate 3.6 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 1.5 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 64.5 mg, Sugar 1.7 g

KETO GRILLED RADISH SKEWERS WITH HERB BUTTER



Keto Grilled Radish Skewers with Herb Butter image

A great low carb alternative to potatoes, these keto grilled radishes with herb butter will be a hit all summer long! This dish can easily be doubled or tripled for larger crowds!

Provided by Mellissa Sevigny

Categories     keto side dish recipes

Time 15m

Number Of Ingredients 6

16 radishes, washed and trimmed
1/4 cup butter, melted
1 tablespoon chopped fresh parsley
1/2 teaspoon minced fresh garlic
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper

Steps:

  • Place the raw radishes in a microwave safe bowl and add 1 cup of water.
  • Cover with plastic wrap and microwave for 5 minutes.
  • Test a radish to see if you can get a skewer through it easily. If not, microwave another 3 minutes or until tender, but not mushy.
  • Drain and cool the radishes.
  • When ready to grill, heat the grill to about 450 degrees.
  • Skewer the radishes, 4 per skewer (If using bamboo skewers be sure to soak them in water for 20 minutes first so they don't burn)
  • Combine the melted butter, parsley, garlic, salt and pepper in a small bowl.
  • Brush the radishes with the melted butter mixture.
  • Grill for about 2 minutes per side, or until desired doneness is reached.
  • Remove from the grill and baste with the remaining melted butter before serving.

Nutrition Facts : ServingSize 1 skewer, Calories 70 calories, Fat 7, Carbohydrate 1.5, Fiber .5

GARLIC AND HERB BUTTER GRILLED RADISHES



Garlic and Herb Butter Grilled Radishes image

Provided by Taylor

Time 40m

Number Of Ingredients 9

approximately 2 pounds radishes (halved)
2 tablespoons butter
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped chives
2 cloves garlic (minced)
1/2 teaspoon kosher salt
pepper (to taste)
additional parsley (basil, and chives, for garnish)

Steps:

  • Preheat grill to medium-high heat.
  • Combine radishes, butter, herbs, garlic, salt, and pepper.
  • Place radishes in a grill pan.
  • Cook in grill for 25-30 minutes, until radishes are tender and slightly charred.
  • Top with additional herbs, if desired.
  • Serve immediately.
  • Enjoy!

RADISHES WITH BUTTER AND SALT



Radishes with Butter and Salt image

Provided by Ina Garten

Categories     appetizer

Yield 6 to 8 servings

Number Of Ingredients 11

2 bunches radishes with the tops intact
Sea salt
Good salted butter or Herbed Butter, recipe follows
1 French baguette, sliced diagonally, and lightly toasted
1/4 pound unsalted butter, at room temperature
1 1/2 teaspoons minced scallions
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

  • Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
  • Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER



Grilled Oysters With Lemony Garlic-Herb Butter image

Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that's not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter - or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.

Provided by J. Kenji López-Alt

Categories     dinner, seafood, appetizer, side dish

Time 30m

Yield 24 oysters

Number Of Ingredients 7

1/2 cup/115 grams unsalted butter (1 stick), cut into pats
1 ounce fresh parsley leaves (about 1 packed cup), roughly chopped
1 ounce fresh basil leaves (about 1 packed cup)
6 medium garlic cloves, finely minced or pressed through a garlic press
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
24 oysters, scrubbed clean of any sand or grit under cool running water.

Steps:

  • Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

GARLIC HERB BUTTER



Garlic Herb Butter image

Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.

Provided by Kat2355

Categories     Low Protein

Time 5m

Yield 1 stick

Number Of Ingredients 6

4 tablespoons butter, room temperature
1 garlic clove, minced
1/2 teaspoon fresh ground black pepper
1 teaspoon parsley
1 1/2 tablespoons basil
1 tablespoon oregano

Steps:

  • Beat all ingredients together with a fork until light and fluffy.
  • Place on plastic wrap and roll into a log.
  • Twist ends of plastic wrap to"seal" butter inches.
  • Store in freezer, and cut off discs of butter as needed.
  • You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
  • Try adding chives, rosemary, or tarragon.

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