Roasted Radishes with Brown Butter, Lemon and Radish Tops
| Servings |
Ingredients
- 1-2 bunches radishes
- 1 1/2 T EVOO
- Coarse Salt
- 2 T unsalted butter
- 1 tsp fresh lemon juice
Ingredients
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Instructions
- Preheat oven to 450 degrees.
- 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.
- 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. Sprinkle with chopped radish tops and serve.
Recipe Notes
Adapted from Epicurious (www.epicurious.com)