So, roasting saves the day again. I am not a radish lover, and we keep getting radishes in the CSA every week. I can force down a few sliced up in green salads, but beyond that... not so much. So, today I went looking for alternative ways to eat them, and found a bunch of people roasting them. The bitter flavor mellows a bit and they get all brown and flavorful.
No real recipe - just roast as you would any other root vegetable. I cut the tops and bottoms off, halved them, tossed with a bit of olive oil, salt and pepper, and then roasted in the oven at 425 for 15 minutes or so. Or, rather, that's what you should do. I forgot about mine and cooked them a little too long, so mine are a little softer and darker than I'd like, but they're still good. Just keep an eye on yours - the cooking time will depend on how big your pieces are.