When Ina tells you to cook something, you try it. And because radishes are bitter little bulbs, roasting promised to mellow them a bit. The process is simple: get yourself some radishes. (Aside: I got mine at the farmers’ market, in the rain, which was bad enough, until I realized that I missed the flash mob that descended on the market moments later.) Cut them in half and put them cut-side down in a roasting pan. Drizzle olive oil and scatter some salt on top. Roast for 18 minutes at 425 degrees. Swirl some butter in a pan and add the radishes for a couple of minutes. Remove the pan from the heat and stir in a teaspoon of lemon. Eat. Did I love it? No, but it’s hard to give radishes a purpose for being aside from the mandoline-slice or two in a salad. Though in a medley of roasted veggies they would be a nice colorful addition.