I may have gotten used to raw radishes in salads, but I never would have thought to roast radishes before seeing them featured in Melissa Clark's column. Roasting brings out the sweetness in any vegetable, and radishes are no different. The sweetness plays off the radishes' natural peppery flavor quite nicely, and I can see these being used as their own side dish, or mixed with other roasted root vegetables, perhaps with some garlic and herbs.
Or you could eat them straight out of the oven for an afternoon snack, like I just did.
Radishes, washed and trimmed
Salt and pepper
White wine vinegar or lemon juice
Preheat oven to 375F. Place the radishes in a roasting dish and toss with olive oil, salt and pepper to taste. Roast for about 30 minutes until radishes are tender and getting browned. Remove from the oven and toss with 1-2 tablespoons vinegar or lemon juice. Serve immediately.