Preheat oven to 450°F, place the oven rack in the center position. Lightly coat a baking sheet with a thin layer of extra virgin olive oil and set aside.

Rinse and trim the radishes, stems and root, and halve them. Peel the pearl onions and halve them too.

Optional: reserve some radish leaves to garnish the plate.

In a mixing bowl, combine with 1 Tablespoon of extra virgin olive oil, a pinch of kosher salt and fresh cracked black pepper. Toss to combine well and place on the baking sheet cut side down. Roast for 15 minutes until the cut side is golden.

Note: Spread them out evenly so they roast instead of steaming.

Transfer the roasted vegetables to a skillet and continue to caramelize for 5 minutes, stirring infrequently.

In a small pan, melt the butter over low to medium heat until brown and with a nutty fragrance, about 3-4 minutes. Swirl the butter in the pan as to move the butter and milk solids around as not to burn the milk solids. Set aside.

Pour the brown butter directly over the roasted vegetables through a fine mesh sieve to catch the milk solids. Add the lemon juice and stir to combine.

Transfer to a platter and garnish with radish leaves or parsley, kosher or sea salt and black pepper and serve.