Your Best Radish Recipe

Yukon Gold potato, radishes, scallions, lemon juice, Greek yogurt, black mustard seeds & cumin seeds. Please pay no attention to the whole grain mustard -- it snuck in when we weren't looking.

Merrill chops the potato into bite-sized pieces. (Addie & Walker are here to ensure that little mouths are taken into consideration.)

Merrill happily readies the potatoes for roasting while Amanda is relegated to radish-scrubbing duty.

We like to get handsy with our vegetables.

The potatoes roast on their own for 10 minutes before the radishes join them.

Amanda drizzles oil over the radishes (in the same bowl the potatoes were just in! We like how you think, gingerroot) while Merrill flings the last few into the mix.

Radishes tag along for the last 10-12 minutes in the oven.

When the potatoes are soft inside with some crisp edges but the radishes are still al dente, you're golden (har).

We live for tips like this one from gingerroot's grandmother: Mix the sugar and salt with the lemon juice till they dissolve, then add to the rest of the dressing to taste.

Cumin seeds & black mustard seeds get toasty and infuse the olive oil -- once the mustard seeds start to pop, you're done!

Just 2 tablespoons of Greek yogurt go a long way.

Sliced scallions add some sweet bite.

Merrill slides the dressing onto the cooled roasted veggies and Amanda gets ready to dive in.

So close.

Fold just till the dressing evenly blankets the vegetables.

And eat your heart out.

Olive oil, salt, fresh mint, butter and radishes (not pictured: black pepper). That's it!

Awfully menacing, arent they? If you are a radish, do NOT cross these two.

Like so many great recipes do, this one starts with a pool of oiive oil and butter.

 A scattering of fresh mint is all the embellishment you'll want for these radishes.

Make sure your radishes are completely dry and drop them in carefully -- seconds after this photo was taken, Amanda sustained some minor burns from hissing hot oil.

To give the radishes room to brown, use your widest sauté pan -- both stainless steel and non-stick worked great for us.

The skin starts to slacken and fade to a rosy pink.

We like salting early, peppering late.

Toss on the mint just before serving and enjoy!