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Roasted Radishes With Brown Butter, Lemon, And Radish Tops
Posted: Monday, May 28th, 2012
1 bunch medium radishes
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juicePreparation: 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. 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. Adapted from Bon Appetit, April 2011Thanks for supporting Local, Organic Food. Delivery throughout Toronto.