Anchovy Roasted Radishes
This dish was inspired by my upstairs neighbor, Hayes. He offered me some food he had made the night before from his organic produce delivery box that he and his girlfriend, Katie, get weekly. He made Thyme Farrotto with Roasted Radishes (I know right? Male ChikFood.) and it was quite tasty. It reminded me of a dish that I had with raw radishes and anchovy butter. So, I decided to combine the two ideas (but make it non-dairy) and Anchovy Roasted Radishes were conceived. After Hayes and Katie tasted my dish, it brought out a competitive spirit in all of us. We have decided to have an Organic Box Cook-Off 2014! Stay tuned for that. But, for now try these:
Yield: 2 servings
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
1 small bunch red or french breakfast radishes, leaves trimmed with half an inch of stem remaining and radishes halved lengthwise
4-5 anchovy fillets, finely chopped
1/2 tablespoon olive oil (or, I used the oil from the anchovies)
pepper to taste (You can add salt after roasting and tasting, if you so desire.)
Preheat oven to 400 degrees. Toss all ingredients together on rimmed baking sheet. Try to get most of the anchovy bits to stay on the radishes, so they really permeate the root vegetable with salty goodness. Roast uncovered for fifteen minutes, stirring them up half way through.
They can be eaten as a side dish. Or, (after cooling) thrown into a salad. Or, the Hayes, Katie and Jen way…Eaten straight off the baking sheet, in the living room, while discussing SEO (Katie’s an expert). Make sure you scrap off all of the crispy anchovy bits out of the pan. That’s the good stuff.