Preheat oven to 450º F.

Prepare radishes: slice off the stems and any tail on the root (The part trailing off the radish itself). Halve small and medium radishes; quarter larger radishes.

Spread radishes on a baking sheet and toss with oil and lots of salt and fresh cracked pepper. Roast 20-30 minutes, stirring every 10 minutes, until browned in spots and a bit wrinkled but not burned.

While radishes roast, brown your butter. Heat butter in small light-colored saucepan or skillet over medium heat. Watch butter carefully over 3-5 minutes until it becomes a deep, toasty brown and smells nutty. Remove from heat immediately when it turns this color or begins to smell nutty.

Let browned butter rest 2-3 minutes then stir in garlic and a pinch of salt, stirring well until garlic is slightly cooked and softened and fragrant.

When the radishes are finished roasting, remove from oven and pour browned butter sauce over. Toss; sprinkle with lemon zest and thyme sprigs, if desired. Serve immediately.