The Taming of the Radish
I could marry an anchovy. I LOVE THEM! I like radishes, but we we’re not talking nuptials… until now.
I was searching for antipasto ideas for my Chocabaret success party and I came across a recipe for cold radishes in an anchovy and garlic paste. It sounded good, but I forgot to buy the radishes and I ran out of time.
When I was racking my brain, two days later, for tapas ideas, the radishes popped up. BUT, I thought how much better it would be to roast the radishes. Roasting softens the flavor and makes them sweeter which would contrast well with the saltiness of the anchovies.
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Roasted Radishes with Anchovies & Rosemary
Jackie Gordon
Appetizers & Snacks, Sides, Gluten-Free
Radishes can be hot and I’m not talking “trendy”. Common pinky-red European radishes are often spicy, almost peppery when raw. Anchovies and garlic are not shy of flavor either. Roasting them together tames them into a dish where they seem to give up their feisty notes and make nice together in the sand box of your mouth. Did I really just write that? Forgive me. They just remind me of bratty, little, only-children who are impossible until they meet each other in the playground and have to be nice… at least to one another.
Ingredients
- 1 bunch of radishes (about a dozen), halved
- 1 large clove garlic, sliced thin
- 3 anchovy fillets, chopped
- olive oil
- kosher salt
- freshly ground black pepper
- fresh rosemary, minced
- squeeze of lemon juice
- extra-virgin olive oil
Directions
- Preheat oven to 400 degrees.
- Toss radishes with olive oil, anchovies and garlic. Season with salt and pepper.
- Lay radishes, cut side down on sheet pan and roast for ten minutes or until they are tender.
- Toss with rosemary, lemon juice and drizzle of good extra-virgin olive oil and serve.
Total time:
Yield: Serves four
Notes
You can add more anchovies or garlic to this dish and it would be even better