Instructions

• Preheat oven to 450°. Brush a baking sheet with olive oil.
• Cut off all but ½ inch of the green radish tops; reserve the trimmed tops and rinse them well. Coarsely chop radish tops and set aside.
• Cut radishes lengthwise in half and place in a medium bowl. Add 1 ½ tablespoons olive oil and toss to coat. If you want to bulk up your dish and run out of radishes, feel free to add other root vegetables.
• Place radishes, cut side down, on a baking sheet and sprinkle lightly with coarse sea salt. Roast the radishes, turning occasionally if desired, for about 18 minutes, or until they are crisp and tender. Season to taste with more coarse sea salt, if desired.
• Meanwhile, melt butter in a small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until the butter browns, swirling the skillet frequently to keep the butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to a warmed shallow serving bowl and drizzle with brown butter. Sprinkle with chopped radish tops and serve.