Preheat oven to 425 degrees.

Remove the stems from the radish, separate leaves from the stems and set leaves aside.

Chop radishes in halves or quarters, depending on the size and shape. You want the radishes to be cut roughly the same size so they will roast evenly.

With a mortar & pestle, grind 1 teaspoon sea salt along with your peppercorns until well ground.

Give the rosemary a rough chop.

Toss 2 tablespoons of olive oil, rosemary, salt and pepper in with the radishes until well covered

Pour onto a non-stick baking sheet. Bake in the oven at 425 for 30-35 minutes, or until the radishes are browned and crisp. Remove from oven.

In a large sauté pan, heat remaining tablespoon of olive oil over medium heat. Add the radish top leaves, 1 teaspoon salt and sauté until wilted.

Toss radishes in with radish tops and serve immediately.