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 absolutely love the savory, umami flavor that anchovies lend to a dish when they're cooked.
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.
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.
Anchovy Butter Roasted Radishes
- 1 pound radishes, washed and trimmed
- 1 anchovy fillet, minced (or ½ teaspoon anchovy paste)
- 1 Tablespoon unsalted butter
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Move oven rack to middle position and heat oven to 425°F.
- Cut radishes into halves (if they're on the small side) or quarters (if they are large). Put the radishes in a medium bowl.
- Heat anchovy and butter together in a small bowl for 30 seconds in the microwave. Stir until butter is melted.
- Add anchovy butter mixture, salt, and 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 Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
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