Delicious & Easy
Lemony Roasted Radishes and Radish Tops
This recipe, adapted from Bon Appetit's, is easy to bulk up with other root vegetables if you don't have enough radishes on hand.
Ingredients for
Lemony Roasted Radishes and Radish Tops
SERVES 4
2 bunches (about 20) radishes and their green tops*
1 1/2 tablespoons olive oil
Course sea salt to taste
2 tablespoons (1/4 stick) unsalted butter**
1 teaspoon fresh lemon juice
*Optional (to add bulk) additional root vegetables, like carrots or potatoes, diced or sliced
**Omit and use more olive oil or plant-based alternative for vegan option.
Instructions for
Lemony Roasted Radishes and Radish Tops
1. Preheat oven to 450°.
2. Brush a baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well. Coarsely chop radish tops and set aside.
3. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 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.
4. Place radishes, cut side down, on baking sheet and sprinkle lightly with coarse sea salt. Roast radishes turning occasionally if desired, about 18 minutes or until radishes are crisp and tender. Season to taste with more coarse sea salt, if desired.
5. Meanwhile, melt butter in a 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.
6. Transfer roasted radishes to warmed shallow serving bowl and drizzle with brown butter. Sprinkle with chopped radish tops and serve.
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