Roasted Radishes with Brown Butter
(adapted from Bon Appétit, April 2011 via Epicurious)
- radishes, one bunch
- 2 tbsp butter
- 1 tbsp olive oil
- course sea salt
- 1 tsp fresh lemon juice
- Preheat the oven to 450 degrees and brush a baking sheet with olive oil.
Cut off all but 1/2 inch of the radish tops and set the greens aside for another meal of your choosing. The recipe call for adding them on top of the roasted radishes raw. I find radish tops to be a tad bitter, so we sauteed ours in the skillet after Step 4 and ate them on the side. Truthfully, they were still pretty bitter. So do what you like with them but don't say I didn't warn you. Cut radishes in half lengthwise and place in a bowl with olive oil. Toss to coat and then place radishes cut side down on baking sheet. Sprinkle with sea salt, cracked black pepper and a bit of rosemary. Roast for about 20 minutes or until radishes are crisp and starting to brown. When they are done, remove from oven and set aside. In a skillet, melt the butter over medium-high heat and add a pinch of salt. Swirl the skillet continuously to prevent scorching and remove from heat as soon as the butter browns. Add in the lemon juice and drizzle over the roasted radishes. Serve warm. Makes 2-3 servings.