Roasted Radishes With Brown Butter Lemon And Radish Tops Recipes

ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS

Steps:

• 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 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. Sprinkle with chopped radish tops and serve.

BROWN BUTTER GLAZED RADISHES

Steps:

• In a medium saucepan, bring radishes, butter, sugar, salt and 1/3 cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.
• Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.
• Serve glazed radishes topped with herbs and a squeeze of lemon.