Brussell sprouts are SO out…
And watermelon radishes are in!
Over the last year, I’m sure you’ve noticed that practically every restaurant is serving their perfected plate of brussell sprouts. And don’t get me wrong, they can be delish, but I’m also getting a little bored. So, enter the watermelon radish. Not only are these guys super pretty, there are recipes that are starting to pop up that make them look delectable! Like this one…
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
- 2 bunches medium watermelon radishes
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons (1/4 stick) 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; 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.
At 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.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.