Preheat oven to 425

Cut the radishes and carrots into slices (or half moon slices) half a centimeter thick. Halve the brussel sprouts (or quarter if they are large)

Toss vegetables in oil with a couple pinches of salt and pepper to taste

Bake vegetables on a sheet pan lined with parchment paper for 15 minutes or until they have softened slightly (but not so long that they become mushy)

While the vegetables bake combine glaze ingredients in a small bowl and mix well. Add a pinch of salt to taste.

When vegetables are done drizzle the spicy glaze and serve