Roasted Radishes and Green Beans with Blue Cheese Butter is a delicious twist on a vegetable platter. Serve as an appetizer, a side dish, or as a beautiful addition to a brunch buffet.
Roasting is my favorite way to prepare vegetables. It brings out their natural sweetness and adds great color with caramelization. Roasted vegetables are easy to make and can be used in so many ways:
- add to rice bowls
- make veggie quesadillas
- serve as a side dish with beef, pork, chicken, or fish
- add to soups
- blend with cream cheese for a delicious roasted vegetable spread
- serve as an appetizer veggie platter
- add to a brunch buffet
Roasted Radishes and Green Beans with Blue Cheese Butter
This recipe features roasted radishes and green beans. I love roasting radishes because it mellows out their peppery bite and brings out their sweetness. Roasting green beans enhances their flavor as well. I like roasting them until they start to caramelize but still have a bit of crunch to them.
The roasted veggies are served with blue cheese butter instead of a more traditional sour cream and mayo dip. This rich, flavorful blend of butter and blue cheese pairs beautifully with the roasted radishes and beans. A squeeze of fresh lemon juice brightens the vegetables and a touch of salt provides the perfect finishing texture.
Preparation and Serving
This dish is easy to prepare. The blue cheese butter can be prepared while the radishes and beans are roasting. The butter can also be made up to 3 days ahead of time and refrigerated. Before serving, bring the butter back to room temperature.
Roasted vegetables are a delicious twist on a cold veggie platter. The blue cheese butter really adds that special touch. These veggies are also perfect as a brunch idea or as a unique side dish. If you love roasted vegetables as much as I do, please leave a comment below and tag me on Instagram @mycasualpantry so I can see what you are creating in your own kitchen.
Other Vegetable Recipes to try
- Grilled Vegetables with Orzo and Lemon Dijon Vinaigrette
- Easy Cauliflower Gnocchi with Pesto and Blistered Tomatoes
- Lemon Rosemary Roasted Fingerling Potatoes
- Maple Ginger Roasted Carrots
- Gnocchi with Brussels Sprouts and Sage Brown Butter
Roasted Radishes and Green Beans with Blue Cheese Butter is a delicious twist on a vegetable platter. Serve as an appetizer, a side dish, or as an addition to a brunch buffet.
- 16 ounces radishes halved
- 6-8 ounces green beans trimmed
- 2 teaspoons olive oil divided
- salt and black pepper
- juice of 1/2 lemon
- 1/2 cup butter softened to room temperature
- 5 ounces blue cheese at room temperature
- 1/4 cup half-and-half or heavy cream
- flaked sea salt or fleur de sel for finishing
Preheat the oven to 400 degrees.
Add the halved radishes to a baking sheet and toss with 1 teaspoon of olive oil. Season with a pinch or two of salt and pepper. Roast for 15 minutes. Add the green beans to the same sheet pan. Drizzle with the remaining 1 teaspoon of olive oil and season with a pinch of salt and pepper. Roast for an additional 10 minutes.
While the vegetables are roasting, prepare the blue cheese butter. Add the softened butter and blue cheese to a mixing bowl. Beat together until smooth, adding in the half-and-half to create a smooth, dip-like consistency.
Spoon the butter into a small ramekin or bowl. Transfer the radishes and beans to a platter. Squeeze the juice of 1/2 lemon over the vegetables and sprinkle with flaked sea salt or fleur de sel. Serve with the butter.