A roasted radish is one I want to eat. Roasting softens the raw bitterness of these little roots and brings out their depth and sweetness. And radishes with salty butter? A pair as famous as peanut butter and jelly! At least, it is for dapper French children. A few thin slices of baguette would be a nice accompaniment to this simple, elegant, and totally chic appetizer.

2 bunches radishes (about 1½ pounds total), stems trimmed to 1 inch, cut in half lengthwise
1½ tablespoons extra virgin olive oil
½ teaspoon kosher salt
4 tablespoons (½ stick) salted butter
2 tablespoons chopped fresh chives

Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the radishes in a large bowl and toss together with the olive oil and salt. Arrange them in a single layer on the prepared pan. Place the butter and chives in a 4-ounce ramekin, and place the ramekin on the pan, too. Roast until the radishes are spotted brown and tender and the butter is quite bubbly, 15 to 18 minutes. Serve the radishes warm, dipped in the melted chive butter