Roasted Radishes

"...roasting a bunch of halved radishes in a hot oven with plenty of butter and lemon juice...Instead of spicy, crisp and crunchy, these radishes were sweet, succulent and mellow, vaguely like turnips but with a softer bite."

                                            (Andrew Scrivani for the NY Times)
http://www.nytimes.com/2010/05/12/dining/12appe.html