Recipe information
Yield
serves 4
Ingredients
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
Preparation
Preheat the oven to 375°F, with a rack in the upper third. In a small roasting pan, toss together the radishes, capers, anchovies, garlic, and oil; season with salt and pepper. Spread out the mixture evenly. Roast, stirring once, until the radishes are shriveled and fragrant, 30 to 35 minutes. Serve warm with lemon.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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