Culinary Guides

Roasting turns radishes into something people do not expect: the peppery bite mellows and they go sweet, juicy, and almost meaty. Tossed with anchovy and garlic and finished with lemon, they make a quick side or an unusual little appetizer. Serve them warm, not piping hot.

Ingredients

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

Directions

1. Heat the oven to 375F (190C).
2. In a large bowl, toss the halved radishes with the chopped anchovies and garlic.
3. Drizzle with 2 to 3 tablespoons olive oil and season with a pinch of salt and pepper; go easy on the salt, since the anchovies are salty.
4. Spread in a single layer on a baking sheet, giving them room. Roast 30 to 35 minutes, until deeply browned and shriveled, tossing halfway through.
5. Let cool slightly, then finish with a squeeze of fresh lemon juice and serve warm.

Grower's tip: Radishes turn woody and sharp if they sit in the ground too long. Sow a short row every couple of weeks and pull them the moment they reach about an inch across; young roots are what roast up sweet instead of harsh.

The anchovy and garlic can be chopped and mixed up to three days ahead; keep it in the fridge and bring to room temperature before roasting.

Radishes are one of the fastest, most forgiving crops you can grow. Start a patch from radish seeds and tuck a few thyme or rosemary plants nearby to toss in before roasting.