Roasted Radish Crostini

By Melissa Clark

Updated April 15, 2019

  • Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
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Total Time
25 minutes
Rating
5(341)
Comments
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Of all the things you can do with a radish — slice it into salads, chop it into salsa, shred it into slaw or top it with a thick layer of sweet butter and a sprinkling of flaky sea salt — the last thing most people think to do with it is cook it. But you should. Heat transforms the spicy, crisp and crunchy radish into something sweet, succulent and mellow. Here, pan-roasted radishes are served atop toast with a quick sauce made of butter, anchovies, garlic, red pepper and olive oil.

Featured in: Roasted Radishes: So Who Knew?

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Ingredients

Yield:2 light meals or 4 side dishes

  • 1 bunch radishes

  • 9 tablespoons extra virgin olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon pepper

  • 4 tablespoons butter

  • 8 anchovy fillets, finely chopped

  • 4 large garlic cloves, finely chopped

  • Pinch red pepper flakes

  • 8 thin slices crusty bread, toasted

  • 4 teaspoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 75 milligrams cholesterol; 960 calories; 52 grams monosaturated fat; 9 grams polyunsaturated fat; 24 grams saturated fat; 88 grams fat; 4 grams fiber; 892 milligrams sodium; 12 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.

  2. Step 2

    Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)

  3. Step 3

    In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.

  4. Step 4

    Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.

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Ratings

5 out of 5
341 user ratings
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Comments

Litegal

Oh my. Oh my my my my my. Oh MY! Garlicky, salty, crunchy deliciousness! Had to sub anchovy paste for anchovies (the eyes gross me out) ... but was wonderful! Served alongside Melissa Clark's Cherry Tomato Caesar Salad and it made the perfect luncheon meal. Thank you SO much for recipe!

SSKK

Capers, especially the kind packed in salt. Rinse before adding.

Pam

My family LOVES radishes, but I have 2 vegetarians to feed. Any recommended replacement for the anchovies?

Nancy

We planted way too many radishes and they are all coming ripe right now. Have made this every night for a week - this is so easy and yummy.

Excuse me

Why does the ingredient list say 9 (!) tablespoons of olive oil? I only see 1 tablespoon being used in the recipe.

WarmSalsa

Step 3 says to add the remaining oil. I, however, am going to follow other commenters and reduce those remaining 8 tablespoons of oil (maybe reduce the butter. as well) My radishes are roasting in the oven right now :)

Laura

Loved the roasted radishes, but would halve the butter and oil next time. Otherwise, a surprisingly delicious recipe.

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