Preparation time | 10 min |
Cooking Time | 30 min |
Ready In | 40 min |
Level of Difficulty | Easy |
Servings | 4 |
Ingredients
2 bunches medium radishes (such as red, pink, and purple; about 20)1 1/2 tablespoons olive oilCoarse kosher salt2 tablespoons (1/4 stick) unsalted butter1 teaspoon fresh lemon juice
Directions
- 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.Â
- 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.Â
- Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt.Â
- Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to
- taste with more coarse kosher salt, if desired.
- Melt butter in heavy small skillet over 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.Â
- Sprinkle with chopped radish tops and serve.