These roasted radishes are almost unbelievably delicious and could not be easier. If roasting radishes sounds totally weird to you, just trust me and give this recipe a try! Also, if you are a gardener like I am, and find yourself with a bumper crop of radishes this is the recipe for you! In fact, that is the exact reason this radish recipe was created! And the anchovy butter... let's talk about the anchovy butter. It is so good! Herby, garlicky, and so savory from the anchovies. It would make anything taste better!
So, like I wrote, I love to garden and radishes are one of the first crops to pop up in the spring. They are so fast to mature and they love the cool, spring weather so I always get a little over zealous and plant a LOT. As much as I love raw, spicy radishes, I really wanted to use them up quickly and try something new. I've heard of roasting radishes many times, but somehow never tried them myself. When developing this recipe, I knew I wanted to pair them with butter (obviously), but not just any butter - I wanted a super flavorful compound butter. I thought about miso, which would be amazing and great for vegetarians, but my thoughts quickly turned to my salty little fish friends. A few herbs plucked from the garden, a few smashed garlic cloves and that was that. The best butter that I've ever tasted!
What do cooked radishes taste like?
Well, they become softer, sweeter, and almost take on a roasted broccoli/cauliflower flavor in my opinion. Some say they taste like young turnips which I can understand. They are just irresistible and I will be making them as a side dish all year long, but especially when my radishes are fresh from the garden! If raw radishes aren't your favorite, try these. You will be amazed how the flavor transforms.
How to serve these radishes
These would really go great with anything, but here are a few ideas:
- Grilled steak
- chicken, grilled or roasted
- fish
- tossed in a salad
- tossed with pasta
- on grilled bread or crostini with ricotta
- eaten straight off the pan!
No matter how you serve them, I hope you love them. Let me know if you make them! Also, I'd love to know if you are a home gardener too!
xo - Anita
Roasted Radishes with Anchovy Butter
Savory, salty, buttery, and tender - these roasted radishes with anchovy butter are sure to be a new favorite side dish. Perfect alongside steak, chicken, fish, ANYTHING!
- Total Time: 35 minutes
- Yield: 4-6 side servings
Ingredients
For the Anchovy Butter
- 1 4-ounce stick of butter
- 4-6 anchovy filets, chopped (I use king oscar brand that are packed in olive oil)
- 2 garlic cloves, peeled and finely minced
- teaspoon each of chopped fresh chives, parsley, and dill (feel free to mix up the herbs and use what you love)
- a few grinds of black pepper
- small pinch of salt - remember the anchovies are quite salty
For the Radishes
- 2 pounds radishes, halved if very large but feel free to leave the smaller radishes whole
- 4 tablespoons anchovy butter *see notes for options
- combination of fresh herbs for finishing - I used dill, parsley, and chives
Instructions
To prepare anchovy butter
- place a 4 ounce stick of butter in a bowl, add chopped anchovies, herbs, garlic, salt and pepper and give a good squish and mix.
- Set aside if using immediately, or place on a sheet of plastic wrap or wax paper and roll into a tight log, twisting the ends to seal. Store in the refrigerator until ready to use.
To prepare radishes
- Preheat oven to 425 degrees F.
- Place radishes on large, rimmed baking tray - lined with parchment if desired. Add butter. If butter is hard, simply place slices evenly on tray as pictured. If butter is soft, you can use two spoons to just drop little blobs here and there.
- Place tray in preheated oven. After 10 minutes, remove from oven and give a good mix and toss.
- Return to oven and roast until radishes are soft and have browned and crisped in spots. This should take another 15-20 minutes.
- Remove from oven, toss with herbs and enjoy!
Notes
in place of butter you could use coconut oil or ghee, just mix together just as instructed. Rolling into a log might be more difficult, so feel free to just transfer to a container to store in the fridge
if anchovies aren't your thing, substitute a couple spoons of miso paste or simply make the butter with garlic and herbs - it will be great!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: vegetable side dish
- Method: roasting
mimi rippee says
This sounds wonderful. Yesterday I ate a whole bunch of radishes raw, with butter and salt, which is how I was raised to eat them. But what you've done here is really intriguing!