Roasted Radishes

In an ongoing effort to pair typical ingredients somewhat atypically with simple cooking methods, I might suggest the roasted radish.
A few months back my newsletter was about ten non-salad ideas for radishes.  One of them was roasting, so I'm backtracking a little to throw this idea out there again.
This technique yields a particularly tasty radish. 
It's so simple there's really no recipe.
Just put a sheet pan in a 450 degree oven for 10 minutes.  Schmear on a little oil and spread out some sliced radishes (of any variety) and roast for about 15-20 minutes.  You can even leave the greens attached for a little extra punch. 

 

The one thing you do need to keep in mind is that, just as with the sautéed cucumbers, you have to wait until the end to salt. Otherwise they will begin to release water, and that will prevent browning.
And no brown = no delicious.