Anchovy Butter Roasted Radishes
Radishes lose their sharp bite when they’re roasted, so these Anchovy Butter Roasted Radishes are great for both radish lovers and haters alike.
Until recently, it never occurred to me to cook radishes. Radishes to me were just something that were served whole or quartered on a raw veggie platter, or maybe sliced and added to a salad.
But last spring, it came time to harvest my radishes at the same time my CSA harvested their radishes. I had dozens of radishes in my fridge, and I didn’t want to eat all of them raw. Plus, some were spicy enough that I couldn’t just pop them in my mouth and munch on them.
So, I do what I always do when I have an excess amount of some ingredient and I’m not sure what to do with it. I turned to the internet. I Googled “radish recipes” expecting to find mostly salads, but was surprised to find many recipes for roasted radishes.
What? You can cook them? So of course I tried it immediately, starting out simple, with olive oil, salt, and pepper (which is also delicious BTW). My whole family loved them! (Just kidding – Mr. Dreamboat and I loved them, the kids barely tolerated them as per usual with most vegetables, no matter how they’re prepared).
After my initial try at roasting radishes, I’ve refined my recipe to a point that I feel proud sharing, and ended up with Anchovy Butter Roasted Radishes. I knew from past experience that radishes paired well with both anchovies and butter, and I absolutely love the savory, umami flavor that anchovies lend to a dish when they’re cooked.
How to Make Anchovy Butter Roasted Radishes
When you cook radishes, they lose that spicy bite they sometimes have, and their flavor mellows out a lot. This is truly the way to cook radishes if you don’t actually like radishes.
Start by cutting the radishes. If the radishes are small to medium-sized, cut them in half. If they’re large, cut them into quarters. Put the butter and anchovy into a small bowl and microwave until the butter is melted (about 30-60 seconds). Pour the butter mixture over the cut radishes, along with some salt and pepper.
Spread the radishes on a small baking sheet and bake for 20-25 minutes, until the radishes are soft and the edges are well browned. Serve immediately.
Anchovy Butter Roasted Radishes Ingredients
- Radishes – This is a great use for that bag of radishes you bought, but aren’t sure what to do with. You can buy radishes by the bunch with their greens attached in the produce department or at your local farmer’s market. Your grocery store might also sell them in bags, already trimmed.
- Anchovy fillet – Or you could use anchovy paste if that’s what you have on hand. Find anchovies in small cans, jars, or tubes (paste), refrigerated, usually in the fish department, but could be in the deli.
- Unsalted butter
- Kosher salt – Alternatively, you could use MSG-salt to enhance the savory flavor from the anchovy.
- Freshly ground black pepper
Want more roasted vegetable recipes?
Anchovy Butter Roasted Radishes Notes
Even though these mouthwatering radishes are cooked with butter, they are still relatively low in calories since they use only a relatively small amount (1 Tablespoon) of butter for an entire pound of radishes.
The nutrition information in the recipe below is for one quarter of the recipe. If your portion is larger (or smaller) than this, the nutrition information will vary accordingly.
Anchovy Butter Roasted Radishes
Equipment
Ingredients
Instructions
- Move oven rack to middle position and heat oven to 425°F.
- Cut 1 pound radishes into halves (if they're on the small side) or quarters (if they are large). Put the cut radishes in a medium bowl.
- Heat 1 anchovy fillet and 1 Tablespoon unsalted butter together in a small bowl for 30 seconds in the microwave. Stir until the butter is melted.
- Add the anchovy butter mixture, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to the radishes in the bowl. Toss together until the radishes are evenly coated.
- Spread radishes over a small baking sheet. Bake for 20-25 minutes, stirring two to three times throughout cooking, until browned and tender. Serve immediately.
Nutrition
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