Roasted Radishes With Anchovies Recipe (2024)

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.

It's all about the anchovies you use. If they don't taste good to you the recipe is hopeless. You may need to do some anchovy-testing on your own.

This was weird enough to try. It was actually quite amazing. I used a tube of anchovy paste I had in the frig. I'd do this again.

The second time I made this I mixed the chopped anchovies with the garlic the radishes and some olive oil (couple of tablespoons) added a tablespoon or two of capers and popped it in the oven at 375. Came out great and only had to use one pot.

Made with lunch for U and I. Really good. Only used about 50% of the anchovy oil. U thought it was too salty but still delicious. When they came out of oven I put the anchovy oil and butter in pan on a low-medium heat, mixed and then added the parley and lemon. Increased the lemon and parley. Probably doubled it.

Superb! Used about 7 anchovies - not too salty for my taste.Next time will use less oil for roasting the radishes - there was a good bit in the pan when I took it out of the oven, which I mopped out before doing the stove-top part with butter, anchovy oil, etc. Major winner, will become a favorite

I loved this! Except for using a bit less EVOO, I would not change a thing. Great inventive way to use a much disregarded vegetable. I could make a meal of this alone with a good chunk of ciabata.

I have to agree with Joan; this was weird enough to try...but surprisingly tasty! I like raw radishes with butter & salt so when I saw a tempting, fresh bunch at the grocer with lovely green tops, I bought them on impulse. Then I saw this recipe! I used canned Cento anchovies & sautéed them in their oil plus some additional EVOO. I agree with others that it was a lot of oil so I didn't use it all at the end. I used fresh dill since I didn't have parsley. Will make again!

I agree with a lot of comments about the amount of olive oil. I melted anchovies in just the oil they came in. Perfect. One note....I put some of the radishes and the sauce on a side salad. Delicious. Great dressing.

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!

The combination of the radishes being juicy and being coated in oily anchovy sauce just didn't work for me. I think I'll stick to eating radishes raw. If they had adopted a more roasted-vegetable type of texture (drier, or perhaps starchier) it would have been better.

Made this once as the recipe instructs - took 2x the time estimate and was milquetoast. The 2nd time I skipped searing the radishes in favor of roasting at 450. Radishes were crisper and it took WAY less time. Doubled the garlic and lemon juice. Added juice of one lemon. Dusted radishes with Georgian seasoning before roasting.Tossed with wheatberries, kale, and chanterelles.

Merged this recipe with Salmon with Garlic-Anchovy Butter and some carrots on one sheet pan. Excellent.

My family loves these radishes. They are also good over a bed of arugula or using the extra dressing for a salad the next day. We use anchovy paste as it has proven to be more kid friendly.

This was pretty tasty. I wish I had reduced the amount of oil like some suggested. I used French Breakfast radishes from my garden and cooked them with the green tops. It was really good. Next time less oil, more lemon and butter.

Great base for a kale salad! Added sliced almonds and crushed chilly peppers.

This recipe was very disappointing. The anchovy oil was absolutely overpowering, even after I added an additional clove of garlic and a little extra lemon juice to help balance it out. Only make this if you are a huge fan of anchovies. (I like them very much in a Caesar salad; this was far too much anchovy for me.)

I'm done with roasted radishes. The process takes them from deliciously spicy-crispy delicious nuggets to tasteless orbs of blandness. The garlic-anchovey mix is delicious, but better meant for something that can withstand the heat.

This is our go to side during coronavirus season. We serve it over arugula and make it into a salad. We also use anchovy paste which makes it even easier. We’ve been making this once a week since April.

Melissa, I cooked this tonight...in the middle of winter in Melbourne Australia..in the middle of a Covid 19 'lockdown'. It was spectacular! Had this with rib lamb chops on the BBQ . Thank you, thank you! I would reiterate the importance of very fresh radishes! One needs the radish greens to make it work , both taste and presentation wise. Love it, love it!Hope you are enjoying your summer holiday somewhere in the woods.

I was really quite bummed, only the second NYT recipe that I’ve made that I hated. Texture was off putting and the radishes tasted...odd. I’ll stick to raw and pickled.

Very strange - I like anchovies but they’re better suited to go in a tomato or something else where they are the accent not the feature

We often serve this over arugula and it is wonderful. We use the extra sauce for other salads or over fried chickpeas. We make this weekly.

Roasted radishes on a sheet pan instead. Anchovy oil really tasty (use full amount next time)