Directions
Preheat your oven to 450°F / 230°C.
In a mixing bowl, toss the halved radishes with olive oil, 0. 25 tsp (125 ml) of salt, and the black pepper until evenly coated.
Spread the radishes in a single layer on a baking sheet, placing them cut-side down for the best browning.
Roast for 15 minutes, flipping the radishes halfway through to ensure they cook evenly.
While the radishes are roasting, melt the butter in a light-colored saucepan over medium heat.
Stir in the remaining 0. 25 tsp (125 ml) of salt.
Continue cooking the butter, stirring frequently.
Once it foams and the milk solids at the bottom turn a nutty brown color (about 3 minutes), remove it from the heat immediately.
Pour the brown butter into a separate heat-safe bowl to stop the cooking process.
Remove the radishes from the oven, place them on a serving dish, drizzle with the warm brown butter sauce, and garnish with chopped parsley.
Serve immediately.
Place radishes cut-side down on the baking sheet. This maximizes contact with the hot pan, creating a delicious golden-brown crust.
Don't overcrowd the pan. Give the radishes space to roast, not steam. Use two pans if necessary to ensure you get those crispy edges.
Don't be afraid to roast longer. If your radishes still taste sharp, an extra 3-5 minutes in the oven will mellow them out and enhance their natural sweetness.
