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When it comes to radishes, our usual MO is to do as the French do: Slice them up and eat them with salted butter. It’s simplicity at its best. And it’s for that same reason we stopped in our veggie-loving tracks when our recipes editor told us about whole roasted radishes. Just toss a few bunches with olive oil, lemon juice, salt and pepper, and then get them in the oven. Seriously--that’s it. We love them alongside roast chicken or slow-cooked salmon...or sliced on bread smeared with salted butter. (Old habits die hard, you know.)
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