From the NY Times
Of all the things you can do with a radish — slice it into salads,
chop it into salsa, shred it into slaw or, better, top it with a thick
layer of sweet butter and a sprinkling of flaky sea salt — the last
thing I’d thought to do was cook it.
But last spring I started noticing roasted radishes sprouting up on menus all over New York City. Even the fancy takeout shop near my house was offering them every now and again. Clearly, there was a reason to cook a radish, and I wanted in.
So I gave it a try, roasting a bunch of halved radishes in a hot oven with plenty of butter and lemon juice.
One mouthful, and I immediately got the appeal. Instead of spicy, crisp and crunchy, these radishes were sweet, succulent and mellow, vaguely like turnips but with a softer bite.
I continued to cook radishes all season long, pan roasting them instead of oven roasting when the weather became too hot. I usually ate them for lunch sprinkled with feta cheese and herbs, or sometimes left them naked but for extra sea salt and cracked black pepper.