ROASTED RADISHES WITH CAPERS AND ANCHOVIES

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Roasted Radishes with Capers and Anchovies image

Rascally radishes, members of the mustard family, meet their match with salty anchovies and capers; roasting tames all three (and a squeeze of lemon brightens the lot), transforming them into a sublime side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

12 ounces radishes (about 12), halved if large
2 teaspoons capers, rinsed and chopped
6 anchovy fillets, finely chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 lemon, for serving

Steps:

  • Preheat oven to 375 degrees, with rack in upper third. Toss together radishes, capers, anchovies, garlic, and oil; season with salt and pepper. Spread out mixture in a small roasting pan. Roast, stirring once, until radishes are shriveled and fragrant, 30 to 35 minutes. Serve warm with lemon.

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