2 bundles or 1 pound radishes, greens removed and halved
1/2 tablespoon olive oil
sea salt and pepper, to taste
1 tablespoon ghee
1-2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh chives
Preheat oven to 425°F. Line a large baking sheet with parchment paper, then set aside.
In a medium bowl, toss halved radishes with olive oil and a sprinkle of both salt and pepper until evenly coated. Bake 30-40 minutes, tossing half way and cooking until radishes begin to become lightly golden in spots and are tender throughout.
Five minutes before radishes are finished cooking, melt butter. Whisk melted butter and mustard together until combined. Lightly stir in chives.
Remove radishes from baking sheet, and place back into previously used medium bowl. Pour mustard mixture over radishes and toss until evenly coated. Serve immediately.