Roasted French Radishes in a Brown Rosemary Citrus Butter

Savor a taste of French flair with Roasted French Radishes in a Brown Rosemary Citrus Butter, plated on a bed of mesclun. Doesn’t that sound divine?

Ingredients

1 bunch French breakfast radishes

2 Tbsp extra virgin olive oil

2 Tbsp unsalted butter

1 Tbsp fresh lemon juice

1 tsp granulated sugar

1 tsp garlic powder

1 tsp onion powder

1 Tbsp fresh rosemary, minced

3 Tbsp fresh, sliced red scallions

Sea salt, to taste

Freshly ground black pepper, to taste

1 c. Mountain Mesclun Greens

Fresh parsley, finely minced, to garnish

Preparation

1. Preheat oven to 450°F. Remove tops of radishes and wash well. Dry before use with a towel or paper towel. Cut radishes in half longwise. 
2. Place radishes in a medium mixing bowl and toss with olive oil, sugar, garlic powder, onion powder, salt, and pepper. 
3. Line a baking sheet with foil and brush olive oil over the foil. Place the radishes onto the baking sheet and roast until radishes are golden brown, about 15-20 minutes. 
4. In a medium saute pan, melt butter and fresh rosemary over medium heat. Cook until butter begins to brown. Turn off the heat and add fresh lemon juice. 
5. Place the roasted radishes in a mixing bowl, and toss with the browned butter and sliced red scallions. 
6. Grab a plate, add Mountain Mesclun Greens, and place the radishes over the bed of greens, and garnish with parsley. Serve immediately and enjoy.