Preheat the oven to 400°F.

Trim the greens from the radishes. Leave a little of the tail and a little tuft of green at the top for interest. If the greens are in good shape, agitate them in a bowl of water, and rinse well. Then spin or gently pat dry. You can mix them in at the end. If not, then discard.

In a medium oven-safe skillet, add the halved radishes, olive oil, salt, and Aleppo pepper. Use your hands to toss everything together. Place the radishes cut side down in the skillet.

Place the skillet in the oven and roast for 20 to 25 minutes, or until the radishes are firm but tender.

Remove the radishes from the oven and add the butter (if using). Toss the radishes with the butter until it melts. Add the greens (if using) and toss them around to wilt (if needed pop the skillet back in the oven for a 3 to 5 minutes). Sprinkle 1 tablespoon of lemon juice over the radishes and finish with minced chives. Toss everything together. Taste and add more lemon juice, salt or Aleppo pepper to suit your tastes. Serve.