In my CSA box, I received quite a few radishes. I enjoyed a few thinly sliced on top of my salads and then I took the rest and roasted them for a delicious side dish. Roasting a radish really brings out the root vegetable flavor and mellows the bitter heat. The perfect side to accompany any side of meat.
- 1 bunch medium radishes (such as red, pink, and purple; about 10)
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 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 radishes lengthwise in half and place in medium bowl. Add 11/2 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 kosher salt, if desired.
Melt butter in heavy 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.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over.