Roasted Radishes and Greens w/ Brown Butter

I served this with leftovers from my roast chicken.

I used to hate radishes, they always tasted bitter and spicy, but not in a good way. So when I saw them in the box I was a little bummed, but I decided to look at it as a challenge rather than certain defeat.

I've only ever had radishes in salads, so I thought why not try them hot? Other spicy veggies tend to mellow when cooked, makes sense right? Yes it does.

These turned out really well! The radish itself was sweeter and kind of juicy. I wasn't super happy with the way the greens tasted. Chris and I agreed, it was sort of like eating grass. So either try cooking them as well or nix them all together. We'll see next time.

Bottom Line: 3.2 stars



Roasted Radishes w/ Brown Butter (cut recipe in half)
Ingredients
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

Method

1. 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.
2. 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.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.