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Ingredients
- 4 small bunches radishes (about 2 pounds total), tops removed and halved
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
- Flaky sea salt, for serving
Details
Servings 4
Preparation
Step 1
Arrange a rack in the middle of the oven and heat to 450°F.
Toss the radishes with the oil, a pinch of salt, and a few grinds of pepper in a large bowl. Transfer to a rimmed baking sheet and arrange them cut-side down. Roast until the bottoms have browned a little and they are crisp-tender, 10 to 12 minutes.
Meanwhile, melt the butter in a large frying pan over medium heat. Swirl the pan occasionally, until the butter has a nutty aroma and is toasty-brown, about 3 minutes. Remove the pan from the heat, add the radishes and lemon juice, and toss to combine. Sprinkle with a couple of pinches of flaky sea salt and serve.
Recipe Notes:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Per serving, based on 4 servings. (% daily value)
Calories 117 Fat 9.4 g (14.4%) Saturated 4.2 g (20.9%) Trans 0.2 g Carbs
7.7 g (2.6%) Fiber 3.6 g (14.5%) Sugars 4.2 g Protein 1.6 g (3.2%) Cholesterol 15.3 mg (5.1%) Sodium 89.3 mg (3.7%)
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