Wash the radishes thoroughly
Trim off the tops and roots
Slice, halve, or leave whole depending on size
Toss with oil, salt, and pepper
Roast at 400°F to 425°F for 20 to 25 minutes until tender
Sauté in a skillet over medium heat for 8 to 10 minutes until lightly browned
Steam for 5 to 7 minutes until just tender
Boil in salted water for 5 to 8 minutes until soft
Add to soups or stews during the last 10 to 15 minutes of cooking
Serve warm with butter, herbs, or seasoning of choice