- 2 bunches medium radishes
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons unsalted organic butter
- 1 teaspoon fresh lemon juice
Preheat oven to 450°F. Drizzle olive oil over the bottom of a glass baking dish. Cut radishes lengthwise in half or in fourths if they are large and place in the baking dish. Sprinkle lightly with coarse salt and use your hands to mix everything. (try to get as many of the red skins facing up as possible. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season tmore coarse kosher salt, if needed.
Remove from oven and drizzle in fresh lemon juice.