Though I love bitter vegetables like endive, radicchio, and radishes as crudités, most of my friends — and indeed, most people on earth — aren’t accustomed to such acrid, churlish tastes. Bitterness is, after all, in nature a defense mechanism for plants (so animals won’t eat them). But we as humans have evolved, because we can cook our food and manipulate the bounty about us; thus, we eat radishes.
Radishes, for me, are best roasted in the oven — not for very long, mind you, just enough so their magenta skins blush into a pale pink ombré, and they maintain their crunch within — and a little sugar for a little somethin' somethin'.
1 bunch radishes, trimmed and cleaned
Small bunch dill, chopped
Drizzle olive oil, to coat
Salt and freshly cracked black pepper
Toss the whole radishes with the olive oil, salt, pepper and sugar and roast at 450 degrees F for 10 minutes.