Roasted Radishes With Anchovies

Crisp radishes turn sweet and juicy when briefly roasted at high heat, transforming from their usual peppery bite into something rich and flavorful. This dish is a delightful blend of bold and nuanced flavors paired with a savory anchovy and garlic mixture. These roasted radishes are best served warm rather than piping hot, making for an excellent side dish or a unique appetizer.

The anchovy mixture can be made up to three days ahead, making this dish convenient for entertaining. Store it in the fridge and bring it to room temperature before using it to save time on the day of serving.

Ingredients

• 1 large or 2 small bunches of radishes (about 13 radishes total), sliced in half (smaller ones can be left whole)
• 6 anchovy fillets, finely chopped
• 2 cloves of garlic, finely chopped
• 2-3 tablespoons olive oil
• Pinch of salt and pepper
• Freshly squeezed lemon juice for serving

Directions

Preheat the Oven

1. Set the Temperature:
   Preheat your oven to 375°F (190°C). This moderate temperature ensures that the radishes will roast evenly, becoming tender while developing a deep caramelized flavor.

Prepare the Radishes

1. Mix the Ingredients:
   Combine the halved radishes, the finely chopped anchovy fillets, and the garlic in a large mixing bowl. The anchovies add a deep umami flavor that balances the natural sweetness of the roasted radishes.
2. Drizzle with Olive Oil:
   Drizzle the radish mixture with 2 to 3 tablespoons of olive oil, ensuring the radishes are evenly coated. The olive oil helps the radishes roast to a perfect golden brown while carrying the flavors of the anchovy and garlic.
3. Season:
   Season with a pinch of salt and freshly ground black pepper. The anchovies are already quite salty, so be mindful of the salt.

Roast the Radishes

1. Spread on Baking Sheet:
   Spread the seasoned radishes in a single layer on a baking sheet. Do not crowd them, as this will allow them to roast evenly and develop a nice crispness on the outside.
2. Roast:
   Roast the radishes in the preheated oven for 30 to 35 minutes or until they are deeply browned and shriveled. Toss the radishes about halfway through the cooking time to ensure even roasting on all sides.

Finish and Serve

1. Cool Slightly:
   Once roasted, remove the radishes from the oven and allow them to cool slightly. This dish is best served warm as it allows the flavors to meld together beautifully.
2. Add Lemon Juice:
   Drizzle the roasted radishes just before serving with a small squeeze of fresh lemon juice. The lemon juice's acidity brightens the dish and balances the rich flavors of the radishes and anchovies.

Additional Tips

• Serving Suggestions: These roasted radishes pair wonderfully with grilled meats, particularly lamb or steak. The earthy flavors of the radishes and the savory anchovy mixture complement the richness of the meat. They also make a great addition to a charcuterie board or as part of a tapas spread.
• Make Ahead: The anchovy mixture can be prepared up to 3 days in advance. Simply store it in an airtight container in the refrigerator and bring it to room temperature before using.
• Variations: If you’re not a fan of anchovies, you can substitute them with capers for a similar salty, briny flavor. Additionally, adding a few sprigs of fresh thyme or rosemary to the radish mixture before roasting can add an extra layer of aromatic flavor.

This Roasted Radishes With Anchovies dish is a wonderful way to elevate a simple ingredient into something special. The combination of sweet roasted radishes and the savory depth of the anchovy and garlic mixture is sure to impress. Serve it as a side dish or a unique starter that will have everyone asking for the recipe!