Preheat oven to 450°. Brush large heavy-duty rimmed baking sheet with olive oil. 

Cut off all but ½inch 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 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 salt, if desired.

Melt butter in small, heavy skillet over medium-high heat. Add pinch of salt to skillet and cook until butter is just foaming and starts to turn brown, 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 over. 

Sprinkle with chopped radish tops, ground pepper, more flaky salt if desired, and serve. 

Recipe by City Roots 

Serves 4