Roasted Radishes with Brown Butter & Lemon

1 bunch Red Dog Farm radishes
¾ Tbsp olive oil
Coarse kosher salt
1 Tbsp unsalted butter
½ tsp fresh lemon juice

Preheat oven to 450°F. Brush heavy-duty baking sheet with olive oil. Cut of radish tops, leave about ½ inch. Rinse tops well then coarsely chop, set aside. Cut radishes in half lengthwise and place in a medium-sized bowl. Add ¾ Tbsp olive oil and toss to coat evenly. Place radishes, cut side down, on baking sheet and sprinkle lightly with salt. Roast radishes until crisp-tender, 12-18 minutes, stirring occasionally. Add more salt if desired.

Melt butter in a small heavy skillet over med-high heat. Add a pinch of salt and cook until butter browns, about 3 minutes. Swirl skillet to keep from burning butter. Remove skillet from heat and stir in lemon juice. Transfer radishes to a warmed serving dish and drizzle butter over them. Sprinkle with chopped tops and serve.