By Melissa Clark
- Total Time
- 25 minutes
- Rating
- 5(302)
- Notes
- Read community notes
Of all the things you can do with a radish — slice it into salads, chop it into salsa, shred it into slaw or top it with a thick layer of sweet butter and a sprinkling of flaky sea salt — the last thing most people think to do with it is cook it. But you should. Heat transforms the spicy, crisp and crunchy radish into something sweet, succulent and mellow. Here, pan-roasted radishes are served atop toast with a quick sauce made of butter, anchovies, garlic, red pepper and olive oil.
Featured in: Roasted Radishes: So Who Knew?
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Ingredients
Yield:2 light meals or 4 side dishes
- 1bunch radishes
- 9tablespoons extra virgin olive oil
- ½teaspoon kosher salt
- ¼teaspoon pepper
- 4tablespoons butter
- 8anchovy fillets, finely chopped
- 4large garlic cloves, finely chopped
- Pinch red pepper flakes
- 8thin slices crusty bread, toasted
- 4teaspoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
956 calories; 87 grams fat; 24 grams saturated fat; 1 gram trans fat; 51 grams monounsaturated fat; 9 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 12 grams protein; 912 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
Step
2
Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
Step
3
In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
Step
4
Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
Ratings
5
out of 5
302
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Cooking Notes
Litegal
Oh my. Oh my my my my my. Oh MY! Garlicky, salty, crunchy deliciousness! Had to sub anchovy paste for anchovies (the eyes gross me out) ... but was wonderful! Served alongside Melissa Clark's Cherry Tomato Caesar Salad and it made the perfect luncheon meal. Thank you SO much for recipe!
SSKK
Capers, especially the kind packed in salt. Rinse before adding.
Pam
My family LOVES radishes, but I have 2 vegetarians to feed. Any recommended replacement for the anchovies?
Teva
Miso!
Nancy
Fantastic! I didn’t want carbs, so instead of bread, I sautéed thin slices of tofu in olive oil until they were crispy. It turned out great.
Celia
Total fail. No one ate it. Radishes had strange in-between texture, not cooked not raw. Very oily and separated as well. Perhaps I did it wrong.
Bazz
I was so excited to try this recipe because I love all individual flavor elements of this, but I found the texture of roasted radishes to be very off-putting. Maybe I'm the only one? Next time I would stick with sliced raw radishes on toast drizzled with the anchovy butter + herbs.
cc
Added a dollop of Goat Cheese to the toast - elevates this recipe
Celia
Melded this recipe with Ms. Clark's similar recipe on this site, Roasted Radishes With Anchovies. Chopped the radishes about thumbnail size then browned 3 mins and roasted 5 at 400. Served them in a bowl to spoon over crostini like a relish. Don't do as I did: Crowd the pan. Radishes steamed too much. Taking them out of the oven, I decided to brown them stovetop over high heat. Worked great (about 3 mins) but then they were very cooked. Still tasty!
Kathy
I like to roast radishes with carrots, potato and a drizzle of hot honey. It works really well with any number of the roasted chicken thigh recipes found here. Delicious. So happy I’ve finally discovered the cooked radish. On the raw side, Chef Beard always liked a radish sandwich with just salt and butter. Ima do this dish on AFC Championship weekend. Go Chiefs.
Grace
Delicious . I roasted the radish instead. Even my 11 year old loves them.
Rachel
Made this for a summer dinner gathering. Substituted capers for anchovies and served on crostini made from a baguette. Turned out so good I made it again the next night, just for myself.
Kellie
My first time trying roasted radishes. I'm in love!!! This is new go-to use for the radishes in my garden. Yum!
cc
Added a dollop of Goat Cheese to the toast - elevates this recipe
Tracy
Wonderful! I did not have anchovies on hand but did have some red miso which was perfect. This came together quickly and was delicious and filling. I had several radishes leftover from another dish that I would have composted in the past. Love the fact that I could use them in something we both loved.
Jason
A good crunchy appetizer before dinner, thought the amount of oil/fat was excessive and will definitely be cutting down next time but otherwise, fantastic dish!
Ernest
Thought these were great. Roasted them in the oven close to 20 minutes. Served with a main-course soup. Nice variation from raw when radishes are plentiful.
TGR
I'm done with roasted radishes. The process takes them from deliciously spicy-crispy delicious nuggets to tasteless orbs of blandness. The garlic-anchovey mix is delicious, but better meant for something that can withstand the heat.
sandy
Second time I made this, I served it over cous cous rather than bread. Made a great side dish to complement chicken in fig/vinegar sauce.
Carly
Ooooooooomg. I thought that this was going to use way too much oil/butter compared to the relatively small bunch of radishes. It totally did, but I want to eat this butter on everything. Luckily, the radishes were part of a cheese/snack dinner, so there were plenty of things to dip in the remaining bowl of butter/oil (blistered shish*tos!).
Tori
Loved This! Didn't have anchovies, so successfully substituted caviar - indulgence!
Kim
Wow! Just wow! My three guests (two alleged radish "haters" among them) devoured these and immediately looked around for more. I roasted them for about 15 minutes, then finished them in the skillet. I used a couple tablespoons less oil than called for in the sauce and they were still magnificent.Highly recommended!
kamlong
I thought the sauce was too oily and I had a friend over who did not eat fish and if he knew about the anchovies would not have touched it. I put about 1/2 teaspoon mustard into the sauce to emulsify it and then tossed the cooked radishes in just enough sauce to coat them and put all the chopped parsley on it. I offered thin toasts and goat cheese for the radishes and my guests finished it all.
kathryn
Loved it! Easy to make. Had just made the No Work Bread, and threw this all together for lunch. Used cilantro as I was out of parsley- it worked beautifully. This is a delicious and satisfying version of crostini.
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