Roasted Radishes with Anchovies & Rosemary

Appetizers & Snacks, Sides, Gluten-Free
Radishes can be hot and I’m not talking “trendy”. Common pinky-red European radishes are often spicy, almost peppery when raw. Anchovies and garlic are not shy of flavor either. Roasting them together tames them into a dish where they seem to give up their feisty notes and make nice together in the sand box of your mouth. Did I really just write that? Forgive me. They just remind me of bratty, little, only-children who are impossible until they meet each other in the playground and have to be nice… at least to one another.
Roasted Radishes with Anchovies & Rosemary


  • 1 bunch of radishes (about a dozen), halved
  • 1 large clove garlic, sliced thin
  • 3 anchovy fillets, chopped
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • fresh rosemary, minced
  • squeeze of lemon juice
  • extra-virgin olive oil


  1. Preheat oven to 400 degrees.
  2. Toss radishes with olive oil, anchovies and garlic. Season with salt and pepper.
  3. Lay radishes, cut side down on sheet pan and roast for ten minutes or until they are tender.
  4. Toss with rosemary, lemon juice and drizzle of good extra-virgin olive oil and serve.
Total time:
Yield: Serves four


You can add more anchovies or garlic to this dish and it would be even better