roasted radishes (and other veg but they don't fit in the alliterative scheme)

ingredients
radishes (I used a small bag. I don't remember what the weight of a small bag of radishes is)
fennel bulb, 1/4 inch slices
four large carrots, 2 inch slices
1-2 Tbsp. butter
sea salt
cracked black pepper
(optional: fresh thyme or rosemary)

- Preheat oven to 400 degrees.
- Melt butter in large skillet over medium heat.
- Throw in vegetables, shake skillet to coat vegetables with butter. Season with s&p (and herbs, if you have them).
- Transfer vegetables to pan. Roast vegetables until tender and look suitably roasted (you know, that toasty, roasty, charred, food porn look), about forty to fifty minutes.
- Serve warm.