Roasted Radishes with Bagna Cauda

Farmer's market produce is finally here.  One of my favorite vegetables this time of year is the surprisingly versatile radish.  Spicy and sharp in its raw form, this root veg gets amazingly sweet and creamy after a short stint in the oven. These roasted jewels get even more delicious tossed lightly in a quick and nutty bagna cauda.  No need to fear the anchovies here, all fishiness is sauteed away with garlic, butter and oil, leaving only an addictively toasty nuttiness.  Pile it all high onto toasted crusty bread and you have yourself the perfect summer appetizer, light lunch or quick snack.  Salty, nutty and sweet, this dish is a great way to utilize some of the first, and most versatile, summer crop.

Roasted radishes with bagna cauda
serves 4 as an appetizer
adapted from this recipe from the New York Times


2 bunches spring radishes, washed stemmed and sliced in half (or quartered for larger radishes)
6 Tbsp olive oil, divided
sea salt
freshly cracked black pepper
2 Tbsp butter
4 anchovy fillets, finely chopped
3 cloves of garlic, finely chopped
generous pinch of red pepper flake
1/4 cup fresh parsley, chopped
1/2 baguette (or other crusty bread) sliced and toasted

Preheat oven to 425 degrees.  Transfer radishes to a rimmed baking sheet. Drizzle radishes with 2 Tbsp of the olive oil and sprinkle with salt and pepper.  Toss radishes so that they are evenly coated with oil, salt and pepper.  Roast for 10 minutes or until they are just starting to brown.

While the radishes are roasting, combine butter and the remaining 4 Tbsp olive oil in a small saute pan over medium heat.  Once butter has melted, add the anchovy, garlic and pepper flake. Saute the mixture for 5 minutes, stirring often.

Transfer roasted radishes to a medium bowl.  Pour the bagna cauda over the radishes to your liking.  (Any remaining bagna cauda can be stored in the refrigerator for a few days).  Add chopped parsley and toss the mixture together.

Arrange toasts on a platter, mound the radishes onto the toasts and serve.

Fresh farmer's market radishes.

These spicy spring radishes become magically sweet after a quick roast. 

Toss them up with this buttery, nutty and garlicy sauce.

A perfect summertime appetizer.