Roasted Radishes with Sauteed Tops

Last summer, I learned that even though I don't like raw radishes, I do like them sauteed. When I saw a recipe talking about roasted radishes, I thought that sounded good, too! The original recipe called for the green tops to be just chopped and sprinkled raw on top of the roasted radishes, but I mis-read it at first, thinking the tops were sauteed in butter. I couldn't get that out of my head, (especially when I tried a bit of the raw greens and didn't like it) so I sauteed them with some garlic. Mmmm.

Roasted Radishes with Sauteed Tops

2 tbsp olive oil, divided

2 bunches radishes, radishes and greens

Lemon juice

1 tbsp butter

1 clove garlic, minced

Preheat oven to 450º. Drizzle 1 tbsp olive oil in a rimmed baking dish. Wash radishes and greens thoroughly. Cut greens from radishes and remove root ends. Cut radishes in half lengthwise and toss in prepared baking dish to coat with oil. Roast radishes until tender, about 20-25 minutes, stirring several times. Sprinkle with lemon juice.

Meanwhile, in a small heavy fry pan, heat 1 tbsp olive oil and butter. Chop greens and add to fry pan with minced garlic. Saute until garlic begins to brown and greens become crispy.

Serve radishes with greens sprinkled on top. Serves 2.

If you try this, let me know what you think!!