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Roasted Radishes with Brown Butter, Lemon, and Radish Tops
- 2 bunches medium radishes (such as red, pink, and purple; about 20)
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh lemon juice
Directions:View on Bon Appetit
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