Roasted Radishes

Toss halved trimmed radishes on a baking sheet with olive oil, kosher salt, and freshly ground pepper. Roast at 425° until crisp-tender, about 10 minutes. Toss with fresh lemon juice, room- temperature butter, and chopped fresh herbs; season with flaky sea salt (such as Maldon).

VERDICT:  Not bad, and a good way to use up the inevitable half-bag of leftover radishes.  Keep.