Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Ingredients

• 4 servings kosher salt 
• 1 teaspoon juice of lemon fresh
• 1.5 tablespoons olive oil 
• 2 bunches radishes red (such as , pink, and purple; 20)
• 2 tablespoons butter unsalted ()

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 450°F.
2. Brush large heavy-dutyrimmed baking sheet with olive oil.
3. Cut off all but 1/2 inch of green radish tops;reserve trimmed tops and rinse them well,checking for grit. Coarsely chop radish topsand set aside.
4. Cut radishes lengthwise inhalf and place in medium bowl.
5. Add 1 1/2tablespoons olive oil and toss thoroughlyto coat.
6. Place radishes, cut side down,on prepared baking sheet; sprinkle lightlywith coarse salt. Roast until radishes arecrisp-tender, stirring occasionally, about18 minutes. Season to taste with morecoarse kosher salt, if desired.
7. medium-high heat.
8. Add pinch of coarsekosher salt to skillet and cook until butterbrowns, swirling skillet frequently to keepbutter solids from burning, about 3 minutes.
9. Remove skillet from heat and stir in freshlemon juice.
10. Transfer roasted radishes to warmedshallow serving bowl and drizzle brownbutter over.
11. Sprinkle with chopped radishtops and serve.
12. Per serving: 101 calories, 11 g fat, 0.4 g fiber
13. Bon Appétit