Several years ago I read online about someone roasting radishes. I couldn't even imagine what that would taste like since I had only had them raw. It is amazing the change they go through after roasting for about 30 minutes. The flavor completely mellows and they turn a pretty pink color. Usually we go through stages with radishes where we all eat a ton of them and then all of a sudden stop. That is when I go back to this recipe and serve them as a side dish with dinner.
I've never actual measured my ingredients since it depends on how many radishes I have on hand so this is more of a technique than a recipe.
Cleaned radishes cut into bite size pieces (usually quartered)
Lightly coat the radishes with oil then add salt and pepper to suit your taste. Roast in a 425 degree oven for about 30 minutes, stirring once or twice.