Roasted Radish Crostini

By Melissa Clark

Roasted Radish Crostini
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
25 minutes
Rating
5(324)
Comments
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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)

960 calories; 88 grams fat; 24 grams saturated fat; 0 grams trans fat; 52 grams monounsaturated fat; 9 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 12 grams protein; 892 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

  1. Step 1

    Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.

  2. 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.)

  3. 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.

  4. 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.

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Ratings

5 out of 5
324 user ratings
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Comments

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?

Kim B

I put a fraction of the anchovy in the recipe and found the radishes fresh from my garden to be so totally overwhelmed that they were unrecognizable. They should have been the star. Next time, a modest number of capers for zing.

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.

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