So I LOVE radishes raw with a sprinkle of salt. They’re like candy for me!! But the larger the radish, unforch, the more peppery they can be. So I found a recipe for oven-roasted radishes, just scrub and trim radishes, slice them lengthwise, then toss in olive oil, a splash of lemon juice, coarse salt and pepper. I roasted these with the beets, 400 degree oven for about half an hour but I checked them often. They’re amazing, no peppery taste at all, more like a roasted turnip?