2 bunches radishes, bulbs halved and greens roughly chopped, divided
2 tablespoons unsalted butter, softened
1/2 teaspoon fine sea salt
1 teaspoon honey
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
Zest and juice of 1/2 lemon
Preheat the oven to 425°F. Place radish bulbs in a single layer in a large ovenproof skillet. Roast until radishes begin to wrinkle and shrink, about 40 minutes. Add radish greens and roast until just wilted but still bright green, about 5 minutes.
Remove the pan from the oven. Add butter, salt, honey, chives, mint, lemon zest and lemon juice to the pan. Using tongs, toss radishes to coat. Serve warm.