In case you’re interested in the roasted radish recipe I used, I loosely followed this and added mushrooms in the last fifteen minutes of roasting.
I’ve never been fond of raw radishes (the only way I’d ever seen them), but I bought some because they looked nice and were on sale at the supermarket. I’ve got to say that cooking the radishes makes them so much more delicious and gets rid of that awful bitter radish taste. Also, if you’re looking for a less carby alternative to roasted potatoes, I’d recommend this. The texture is less starchy and more waxy, but there’s something really similar to roasted potatoes overall.