RSTD RADISHES w/BROWN BUTTER & LEMON

By BobD

Ingredients

• Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them.
• This would be a great side dish for roasted pork loin or leg of lamb.

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

2 bunches medium radishes (such as red, pink, and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice