Roasted Radishes With Anchovies
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1(2.8-ounce) jar oil-packed anchovies, drained
- ⅓cup plus 3 tablespoons extra-virgin olive oil
- ½garlic clove, grated
- 2bunches radishes with fresh greens (1½ pounds), preferably French breakfast radishes
- 1tablespoon unsalted butter
- 2teaspoons chopped parsley
- 1½teaspoons lemon juice, more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
163 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 376 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.
Powered byPreparation
- Step 1
In a small saucepan over very low heat, combine anchovies and ⅓ cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
- Step 2
Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
- Step 3
Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
- Step 4
Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.
Private Notes
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Cooking Notes
Marguerite
I turned this dish into a salad by upping the lemon and parsley, mixing them with the anchovies and olive oil to make a dressing, and adding spinach and toasted almonds. I tossed the radishes in the dressing while they were still hot in the pan, then poured everything everything hot over the spinach, wilting it slightly. Everyone was just amazed that they were eating radishes!
Benjamin
Question: why drain the anchovies? Why not use that oil with new oil topped off to 1/3 cup?
Lindsay
Agree with other suggestions to decrease the amount of oil - I didn't drain the anchovies but cooked them in their own oil, which I'd recommend. I would also suggest letting the radishes simmer in the sauce prior to serving, instead of simply tossing them. I turned the heat down a bit and cooked them for a few minutes longer than this recommended to lock in the flavor.
Alidanui
It's all about the anchovies you use. If they don't taste good to you the recipe is hopeless. You may need to do some anchovy-testing on your own.
Joan
This was weird enough to try. It was actually quite amazing. I used a tube of anchovy paste I had in the frig. I'd do this again.
Judith Norman
The second time I made this I mixed the chopped anchovies with the garlic the radishes and some olive oil (couple of tablespoons) added a tablespoon or two of capers and popped it in the oven at 375. Came out great and only had to use one pot.
brian
Made with lunch for U and I. Really good. Only used about 50% of the anchovy oil. U thought it was too salty but still delicious. When they came out of oven I put the anchovy oil and butter in pan on a low-medium heat, mixed and then added the parley and lemon. Increased the lemon and parley. Probably doubled it.
Dawning Hope
Superb! Used about 7 anchovies - not too salty for my taste.Next time will use less oil for roasting the radishes - there was a good bit in the pan when I took it out of the oven, which I mopped out before doing the stove-top part with butter, anchovy oil, etc. Major winner, will become a favorite
Annie
I loved this! Except for using a bit less EVOO, I would not change a thing. Great inventive way to use a much disregarded vegetable. I could make a meal of this alone with a good chunk of ciabata.
Calidre
I have to agree with Joan; this was weird enough to try...but surprisingly tasty! I like raw radishes with butter & salt so when I saw a tempting, fresh bunch at the grocer with lovely green tops, I bought them on impulse. Then I saw this recipe! I used canned Cento anchovies & sautéed them in their oil plus some additional EVOO. I agree with others that it was a lot of oil so I didn't use it all at the end. I used fresh dill since I didn't have parsley. Will make again!
Karen Lorentz
I agree with a lot of comments about the amount of olive oil. I melted anchovies in just the oil they came in. Perfect. One note....I put some of the radishes and the sauce on a side salad. Delicious. Great dressing.
Hannah
I added a package of gnocchi to the pan and made it a whole meal! A little parm on top too. Ate the whole thing in one day!
Steve
The combination of the radishes being juicy and being coated in oily anchovy sauce just didn't work for me. I think I'll stick to eating radishes raw. If they had adopted a more roasted-vegetable type of texture (drier, or perhaps starchier) it would have been better.
Brittany
Made this once as the recipe instructs - took 2x the time estimate and was milquetoast. The 2nd time I skipped searing the radishes in favor of roasting at 450. Radishes were crisper and it took WAY less time. Doubled the garlic and lemon juice. Added juice of one lemon. Dusted radishes with Georgian seasoning before roasting. Tossed with wheatberries, kale, and chanterelles.
Carol
Merged this recipe with Salmon with Garlic-Anchovy Butter and some carrots on one sheet pan. Excellent.
BLM
My family loves these radishes. They are also good over a bed of arugula or using the extra dressing for a salad the next day. We use anchovy paste as it has proven to be more kid friendly.
Leesa
This was pretty tasty. I wish I had reduced the amount of oil like some suggested. I used French Breakfast radishes from my garden and cooked them with the green tops. It was really good. Next time less oil, more lemon and butter.
Sylvia
Great base for a kale salad! Added sliced almonds and crushed chilly peppers.
Catherine O.
This recipe was very disappointing. The anchovy oil was absolutely overpowering, even after I added an additional clove of garlic and a little extra lemon juice to help balance it out. Only make this if you are a huge fan of anchovies. (I like them very much in a Caesar salad; this was far too much anchovy for me.)
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.
BLM
This is our go to side during coronavirus season. We serve it over arugula and make it into a salad. We also use anchovy paste which makes it even easier. We’ve been making this once a week since April.
Nancy
Melissa, I cooked this tonight...in the middle of winter in Melbourne Australia..in the middle of a Covid 19 'lockdown'. It was spectacular! Had this with rib lamb chops on the BBQ . Thank you, thank you! I would reiterate the importance of very fresh radishes! One needs the radish greens to make it work , both taste and presentation wise. Love it, love it! Hope you are enjoying your summer holiday somewhere in the woods.
FlawLESS
I was really quite bummed, only the second NYT recipe that I’ve made that I hated. Texture was off putting and the radishes tasted...odd. I’ll stick to raw and pickled.
shauna
Very strange - I like anchovies but they’re better suited to go in a tomato or something else where they are the accent not the feature
wonderful over arugula
We often serve this over arugula and it is wonderful. We use the extra sauce for other salads or over fried chickpeas. We make this weekly.
evan
Roasted radishes on a sheet pan instead. Anchovy oil really tasty (use full amount next time)
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