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
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
- 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
- Melt butter in heavy small skillet over medium-high heat
- Add pinch of coarse kosher salt to skillet and cook until butter browns, 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
Source: http://www.suziesfarm.com
