Serving Size: 1/6 of recipe, Serves: 6
Ingredients
- 2 bunches (~2 pounds) radishes, halved with tops removed
- 1 tablespoon extra-virgin olive oil
- Pinch of salt
- ¼ teaspoon coarse black pepper to taste
- 2 tablespoons butter, cut into even size ¼ inch cubes
- Juice of ½ large lemon
- Kosher salt to taste
Directions
Arrange a rack in the middle of the oven and preheat to 450.
In a large mixing bowl combine the oil, salt and pepper.
Toss the radishes in the oil to coat.
Transfer the radishes to a baking sheet lined with parchment paper. Arrange them in a single layer cut side down. Roast them 10-12 minutes until the bottoms have lightly browned and they are crisp tender.
In a light-colored frying pan, brown the butter over medium heat. (You can use a dark pan but it’s easier to see when the butter is browned in a light pan.) Swirl the pan to keep it from sticking. Remove from the hot pan into a metal mixing bowl when it is light brown and has a nutty aroma, about 3 minutes.
Add the lemon juice to the butter and toss the radishes to coat. Lightly sprinkle with the kosher salt. Serve immediately.
This delicious side dish will surprise your guests and prompt them to ask for your recipe.
Exchanges per serving, 1 vegetable, 1 Fat
Nutrients per serving
- Calories: 79
- Calories from fat: 56
- Total Fat: 6 g
- Cholesterol: 10 mg
- Sodium: 141 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 3 g
- Protein: 1 g