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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.