Wash and trim radishes, reserving the leaves for later. Halve radishes and coat with olive oil. Season with salt to taste and spread on a baking sheet. Roast for 15-20 minutes or until radishes have cooked through.
Chop radish leaves and set aside ½ cups worth to add to the radishes later.
Melt butter in a light colored frying pan on medium heat. Do not stir and let butter cook until the milk solids accumulate on the bottom and begin to brown. Remove pan from heat and use a wooden spoon to scrape up all of the butter.
Add radishes, radish leaves and lemon juice to combine. Season to taste with salt if needed, then serve and enjoy!