*Recipe courtesy of Bon appetit magazine April 2011 Issue.
2 Bunches medium radishes (such as red, pink, and purple; about 20)
1 ½ Tbs. olive oil
Coarse kosher salt
2 Tbs. unsalted butter
1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush a large rimmed baking sheet with olive oil. Cut off all but ½ inch of radish green, 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 a medium bowl. Add 1 ½ Tbs. olive oil and toss 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 kosher salt if desired.
Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove from heat and stir in fresh lemon juice.
Transfer roasted radishes to warm shallow serving bowl and drizzle with brown butter. Sprinkle with chopped radish tops and serve.