Roasted Radishes with Brown Butter, Lemon, and Radish Tops
A elegant side dish featuring radishes roasted until crisp-tender, drizzled with nutty brown butter and fresh lemon juice, then topped with their own chopped greens for a zero-waste presentation.
Ingredients
- •2 bunches radishes
- •1½ tablespoons olive oil
- •1 to taste coarse kosher salt
- •2 tablespoons unsalted butter
- •1 teaspoon fresh lemon juice
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
5 min
- 3.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
2 min
