- 2 bunches cherry belle, Easter egg or French breakfast radishes
- 1 tbsp plus 2 tsp extra-virgin olive oil (divided)
- ½ tsp kosher or sea salt
- 1 tsp sugar
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon, orange or lime juice
- 1 cup baby arugula or baby kale leaves
- 2 tbsp chopped fresh Italian parsley
Preheat oven to 450 degrees. Brush 2 teaspoons olive oil on a heavy baking sheet pan.
Remove greens from radishes. Discard greens or keep for other use. Wash radishes well and dry with paper toweling. Cut radishes in half lengthwise.
If large, cut in quarters. Place in a mixing bowl. Toss with remaining 1 tablespoon olive oil. Place radishes, cut side down on prepared pan. Sprinkle with salt and 1 teaspoon sugar. Roast until radishes are crisp-tender, about 15 to 18 minutes.
In a skillet, melt butter over medium-low heat. Cook until butter begins to brown, about 3-to-4 minutes. Turn off heat. Add citrus juice. Place roasted radishes in a mixing bowl. Toss with browned butter, arugula or kale and parsley.
Watermelon radishes work best for this elegant radish presentation. If using smaller radishes, serve the feta mixture as a dip accompanied with whole or halved radishes.