Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Source: Epicurious (modified slightly by Audra in an attempt to simplify the directions)
Ingredients

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Preparation

• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil.
• Cut off the radish tops then discard all but the top 1/2 inch of green radish tops; 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 tablespoon 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.
• Heat the butter in a small saucepan 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.