Roasted Radish with Brown Butter

Serves 4 as a side


  • 2 bunches of medium radishes
  • 1 1/2 tablespoon olive oil
  • Salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon juice


  1. Preheat oven to 450. Brush a heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 of the green radish tops and rinse them well. Coarsely chop radish tops and set aside.
  2. Cut radishes lengthwise in half and place in a medium bowl. Add 1 1/2 tablespoons olive oil and toss to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle with salt. Roast until the radishes are tender but still have a bite – about 18 minutes.
  3.  In a medium saucepan add the 2 tablespoons of butter and cook over medium high heat. Keep swirling the skillet frequently to keep the butter solids from burning. This process should take 3-5 minutes. The butter will go through distinct changes, and when done will resemble, well, brown butter. You can learn the science from Serious Eats.
  4. When the brown butter is complete, remove from heat, add the lemon. Transfer roasted radishes to serving dish and drizzle with brown butter. Sprinkle with radish tops and serve!

Source: Adapted from