Roasted Radishes With Anchovies
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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
Comments
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!
Question: why drain the anchovies? Why not use that oil with new oil topped off to 1/3 cup?
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.
Made this 3x in 3 weeks w/ farmers' market radishes & greens. Love anchovies; brilliant recipe! No added oil or butter necessary, just use oil from anchovies. Double garlic. Simplify: 1) Lightly brown radishes in cast iron skillet with some oil from anchovies few minutes on stove, then move to oven 2-4 min. 2) Add anchovies & remaining oil & garlic to pan; red pepper flakes if you like; cook 2-3 minutes. (3) Add greens 2-3 min, then broil 1-2 min. Serve over polenta or grains. Parsley & lemon
Made this 3x. Simplify: heat anchovies, garlic, red pepper (or chiles) in pan on stove. Lightly brown radishes in pan, then move to oven couple minutes, add radish greens, broil, etc. No additional oil, butter, or salt; anchovies are all you need. Use 2-4x the garlic called for plus heat: red pepper flakes, Serrano or red chile. Extra ingredients a plus: lots of fresh cilantro, scallions, lemon or lime. Serve over polenta, toast, or tortillas. Top with an egg or cheese for extra protein.
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!