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Roasted radishes in brown anchovy butter

Published: 9 Jun 17
Updated: 5 Aug 24

Can you cook radishes? Yes you can! Make your side dish the hero with this easy recipe. Simply take seasonal radishes, roast them in anchovy butter and toss through more butter, bacon and chives before serving.

(And if you’re wondering what to do with the rest of the tin of anchovies, find out how to use them up.)

Easy
May 2017

Test kitchen approved

Serves 4 as a side
Hands-on time 20 min, oven time 20 min

(And if you’re wondering what to do with the rest of the tin of anchovies, find out how to use them up.)

Gluten-free recipes

Nutrition: per serving

Calories: 295kcals
Fat: 26.7g (13.7g saturated)
Protein: 9.8g
Carbohydrates: 3.7g (3.7g sugars),
Fibre: 0.1g
Salt: 2.2g

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Ingredients

200g smoked bacon lardons
80g unsalted butter
5 anchovy fillets in oil, drained
Juice 1/2 large lemon, plus wedges
500g mixed radishes, larger ones halved or quartered
Small handful fresh chives, finely chopped

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Method

Fry the bacon lardons in a dry medium frying pan over a medium-high heat until crisp, then set aside. Melt the butter in a small saucepan over a medium heat, then cook for 5 minutes or until you see brown flecks in the bottom of the pan. Set aside to cool for 5 minutes.
Pound the anchovies and lemon juice to a paste in a pestle and mortar. Stir into the melted butter.
Put the radishes in a large roasting tin, then pour over half the anchovy butter and toss. Keep the remaining butter warm over a low heat. Roast for 20 minutes, tossing halfway through. Toss with the rest of the butter, the fried bacon and chives, then serve with lemon wedges.

Recipe from May 2017 Issue

Nutrition

Nutrition: per serving

Calories: 295kcals
Fat: 26.7g (13.7g saturated)
Protein: 9.8g
Carbohydrates: 3.7g (3.7g sugars),
Fibre: 0.1g
Salt: 2.2g

delicious. tips

This dish makes a great side to serve with roast chicken instead of roast potatoes. For a supper on its own, flake in grilled smoked mackerel fillets.

Instead of chives, roughly chopped fresh mint or coriander would also work well. If your radishes still have the leaves attached, roughly chop and stir in just before serving.