Roasted Radishes with Brown Butter

Steps

1. 1Roast the radishes
2. 2Preheat the oven to 425°F. Trim the tops and root ends from the radishes and halve them lengthwise. Pat dry with paper towels.
3. 3Toss the radishes with oil, kosher salt, and a few cracks of black pepper. Arrange cut-side-down in a single layer on a rimmed baking sheet.
4. 4Roast for 20–25 minutes, until the cut sides are golden and caramelized and the radishes are just tender when pierced with a fork.
5. 5Finish in brown butter
6. 6About 5 minutes before the radishes come out of the oven, melt the butter in a large skillet over medium heat. Swirl the pan occasionally and cook until the butter turns golden and smells nutty, 3–4 minutes. Watch it closely — it goes from brown to burnt quickly. Remove from heat.
7. 7Transfer the hot roasted radishes into the skillet and toss to coat in the brown butter. Season with salt and pepper to taste. Transfer to a serving dish, top with fresh parsley and a pinch of flaky salt, and serve immediately.