Roasted Radishes with Brown Butter, Lemon, and Radish Tops

By nancytripp

by Tasha de Serio

Ingredients

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from epicurious.com

Preparation

Step 1

Preparation

Preheat oven to 450°F. Brush large heavy-duty
rimmed baking sheet with olive oil.
Cut off all but 1/2 inch of green radish tops;
reserve trimmed tops and rinse them well,
checking for grit. Coarsely chop radish tops
and set aside. Cut radishes lengthwise in
half and place in medium bowl. Add 1 1/2
tablespoons olive oil and toss thoroughly
to coat. Place radishes, cut side down,
on prepared baking sheet; sprinkle lightly
with coarse salt. Roast until radishes are
crisp-tender, stirring occasionally, about
18 minutes. Season to taste with more
coarse kosher salt, if desired.

medium-high heat. Add pinch of coarse
kosher salt to skillet and cook until butter
browns, swirling skillet frequently to keep
butter solids from burning, about 3 minutes.
Remove skillet from heat and stir in fresh
lemon juice.

Transfer roasted radishes to warmed
shallow serving bowl and drizzle brown
butter over. Sprinkle with chopped radish
tops and serve.

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