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Roasted Radishes with Anchovy Herb Butter

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 34 cups (serves 4 as a side) 1x
  • Category: Side dish
  • Method: Roasting

Ingredients

Scale
  • 1 pound small radishes with greens
  • 3 tablespoons unsalted butter, softened
  • 4 anchovies packed in oil
  • 2 tablespoons chopped chives + more for serving
  • 1 lemon, zested and juiced
  • Kosher salt and black pepper
  • 2 slices whole-wheat sandwich or bakery bread
  • Honey
  • Flaky sea salt

Instructions

  1. Preheat oven to 450ºF with rack set in middle position. Line a baking sheet with parchment paper.
  2. Rinse and dry radishes well. Trim and reserve greens. Halve any large radishes, small ones should stay intact.
  3. In a mini food processor, combine butter, anchovies, ¼ cup packed reserved radish greens, chives, 2 teaspoons lemon zest, ½ teaspoon salt, and ½ teaspoon pepper.
    butter, anchovies, herbs, lemon zest and salt and pepper in a food processor
  4. Process until combined and mostly smooth, pausing to scrape down sides of bowl as needed. Measure out 1 tablespoon butter mixture and set aside.
    green herb butter in a food processot
  5. In a large bowl, toss radishes with remaining butter mixture.

    herb butter-coated raw radishes in a large glass bowl

  6. Transfer buttered radishes to prepared baking sheet and arrange in an even layer. The butter mixture will clump, so divide it as needed by topping each radish with a dollop.
    raw radishes topped with herb butter on a baking sheet
  7. Roast until tender and browned, 10–14 minutes.
  8. Meanwhile, spread reserved butter on one side of both slices of bread. Shimmy radishes around to make room on baking sheet, then add bread, buttered side up, to sheet and continue to roast until bread is golden brown and crunchy, 12–15 minutes.
    butter and herb-topped roasted radishes and bread on a baking sheet
  9. Cut toast into cubes then transfer toast cubes and radishes to a serving platter. Drizzle a healthy amount of honey over top then sprinkle with flaky sea salt, black pepper and additional chives. Serve immediately.


Notes

  • Small radishes work best here for the cook time and temp. However, if you have large radishes, halve them and roast them cut-side down. Due to being sliced, they will soften faster (lose moisture) so keep an eye on the radishes, you may need to add the bread sooner (around the 10 minute mark).
  • It’s essential that you finish the dish with honey, flaky sea salt and pepper. The honey balances all of the savory flavors and brightens the whole dish.
  • Gluten-free: use gluten-free bread.

Keywords: roasted radishes, Roasted radishes recipe

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