Roasted Radishes with Brown Butter, Lemon and Radish Tops

*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.

1 Comment

Filed under Quick and Easy, root vegetables, sauces, Side Dish, Vegetables

One response to “Roasted Radishes with Brown Butter, Lemon and Radish Tops

  1. Pingback: Not for the Faint-of-Heart… | Eaterie

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