Start by placing your rinsed and trimmed radishes in a medium saucepan. Cover them with enough water, add a pinch of salt, and bring to a boil over medium-high heat. Once boiling, reduce the heat to simmer and let the radishes cook for about 20 minutes, or until you can easily pierce them with a fork.

While the radishes are boiling, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

After 20 minutes of boiling, carefully drain the radishes in a colander. Allow them to rest and steam-off excess moisture for about 5-10 minutes.

In a small saucepan, melt the unsalted butter (or olive oil for a vegan option) over low heat. Add minced garlic, chopped fresh rosemary, and a pinch of sea salt. Stir well and let simmer for about 2–3 minutes.

Transfer the drained radishes to the lined baking sheet and gently smash each radish until slightly flattened. Drizzle the aromatic butter mixture over the smashed radishes and season with freshly ground black pepper.

Place the baking sheet in your preheated oven and roast the radishes for 25-30 minutes, keeping an eye on them until golden brown and crispy.