Watermelon Radish with Rosemary Brown Butter

Makes 2 servings.

2 Red Dog watermelon radishes – trimmed, scrubbed, and diced (skin on); about 2-3 cups diced
1 tablespoon olive oil
2 tablespoon butter – divided; can use salted or unsalted
⅛ teaspoon sea salt
1 tablespoon fresh rosemary – divided
2 teaspoon lemon zest

In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the watermelon radishes, sea salt, and 2 teaspoon of the fresh rosemary to the pan.

Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and slightly browned. It may take a few more minutes depending on your stovetop, so adjust the cooking time as needed.

Add the last tablespoon of butter and the last teaspoon of rosemary, as well as the lemon zest, to the skillet. Cook for another couple of minutes. Remove from heat and serve warm!