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Preheat oven to 450°F. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve maybe ½-¾cup trimmed tops and rinse them well, checking for grit. Chiffonade radish tops and set aside.
Cut radishes lengthwise in half and place in a medium bowl. Add a hearty drizzle of olive oil and toss thoroughly to coat. Place the radishes, cut side down, on a prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18-20 minutes. Season to taste with more coarse kosher salt, if desired.
Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling the skillet frequently to keep butter solids from burning for about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with herbs and chopped radish tops and serve.
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