Radishes are in the mustard family so they pair beautifully with anchovies. You may not have considered roasting them either, but roasting tames both flavors allowing them to meld into one fantastic side-dish.
Roasted Radishes with Anchovies
Print This Recipe Yield 6Source Adapted from Martha Stewart LivingPublishedserves 6
Ingredients
- 2 bunch radishes (mixed varieties if possible)
- 2 tablespoon capers, rinsed and chopped
- 10 anchovies, mushed into a paste
- 3 clove garlic, peeled and minced
- 4 tablespoon olive oil
- salt and pepper, to taste
Directions
Pre-heat oven to 375 degrees
Wash and dry the radishes thoroughly. Then cut them into halves or quarters. Though you may leave the small ones whole. You goal is uniform bite-sized pieces.
Toss the radishes with the chopped capers, anchovies, garlic, olive oil in a medium-sized bowl. Season with a generous amount of salt and pepper. Spread the mixture onto a parchment lined baking sheet, in as close to a single layer as possible.
Roast them in the upper third of the oven for 30 minutes, stirring them once or twice to achieve even coloring. Squeeze plenty of lemon juice over the hot radished just before serving.
