2 bunches medium radishes (about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
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 and wash well;
Coarsely chop 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.
Heat a skillet over medium-high heat and add butter
Add pinch of coarse kosher salt 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
Sprinkle with chopped radish tops
Serve and Enjoy.