I didn't want to search through the newsletters so I just did a quick online search, which gave me what I was basically planning anyway. This is really so very simple that it's only a mental recipe, but roasted radishes are unusual enough I wanted to share the idea.
- A lot of radishes (Recipe says 1 lb.; I used 3 or 4 bunches, some rather not-so-crisp) Wash 'em, cut off their tips and tails, and quarter.
- Toss with olive oil and large grain (kosher-type) salt. I did this right in the pan I was going to use anyway 'cuz hey, less dishes.
- Roast in oven until done. Done may mean more or less caramelized for you, but give them time to mellow and roast - maybe 30 minutes? I had them in at 325F 'cuz that's what I wanted for my roast, but you've got a lot of leeway here as long as you're keeping an eye on them periodically so they don't burn.