Market Recipe: Brown Butter Lemon Roasted Radishes and Radish Greens
By Market Chef Monique Santua of Gastromonique
2 bunches medium radishes
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
Cut radishes into bite sized pieces. Roughly chop radish greens. Heat butter in a skillet over low heat. Toss radishes in salt and pepper. Arrange radishes, cut side-down, in the melted butter. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes. Add greens and continue to cook until greens are wilted. Turn off heat.
Squeeze lemon juice on top and season with salt and pepper to taste.