People seem to be on one side of the fence or the other with radishes, but if you’ve never liked them, this dish has changed many minds! The roasted radishes are juicy and slightly sweet… not spicy!
- 2 bunches medium radishes
- 1 1/2 tablespoons olive oil
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; 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 medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly 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 coarse salt, if desired.
Heat 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. Drizzle butter mixture over radishes. Sprinkle with chopped radish tops and serve.