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Roasted Radishes with Capers and Anchovies

Rascally radishes, members of the mustard family, meet their match with salty anchovies and capers; roasting tames all three (and a squeeze of lemon brightens the lot), transforming them into a sublime side dish.

  • Servings: 4

Source: Martha Stewart Living, November 2004


  • 12 ounces radishes (about 12), halved if large
  • 2 teaspoons capers, rinsed and chopped
  • 6 anchovy fillets, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 lemon, for serving


  1. Preheat oven to 375 degrees, with rack in upper third. Toss together radishes, capers, anchovies, garlic, and oil; season with salt and pepper. Spread out mixture in a small roasting pan. Roast, stirring once, until radishes are shriveled and fragrant, 30 to 35 minutes. Serve warm with lemon.

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