Roasted Radishes with Browned Butter & Lemon-Panko Crunch

Active Time: 10 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients: 

• 1.5 pounds red globe radishes (about 3 bunches), trimmed and halved (quarter any larger ones)

• 1 TBSP olive oil (check this)

• Kosher salt

• 5 TBSP unsalted butter, divided

• ¼ cup panko breadcrumbs

• 1 tsp lemon zest

• 1-2 tsp fresh lemon juice

• 2 TBSP chopped fresh dill

• Flaky salt, for serving

Directions: 

1. Place sheet pan in the oven and preheat to 475°F. Toss the radishes with olive oil (don’t salt them yet). Arrange on preheated sheet pan in an even layer, cut-sides down. Roast until tender and browned, 20-25 minutes.

2. Meanwhile, in a small skillet, melt 2 TBSP butter over medium heat. Add panko and season with salt. Toast, stirring, until golden-brown. Remove to a small bowl and toss with lemon zest. 

3. Melt remaining 3 TBSP butter in the same skillet over medium heat. Cook, swirling occasionally, until the butter foams, the milk solids turn light golden-brown, and the butter smells nutty, 2-4 minutes (pull it from the heat just before the milk solids are the color you want - residual heat will continue to darken it).

4. Transfer roasted radishes to a bowl and toss with browned butter, a big pinch of salt, and a squeeze of lemon juice. Transfer to a serving dish. Sprinkle with lemon panko crunch, dill, and flaky salt. Serve warm.