Father's Day

Roasted Radishes with Almond Salsa Verde

May 24, 2012
1 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

It was only recently that I started cooking radishes. I always thought of radishes as something you eat raw atop a buttered slice of white bread with plenty of salt and pepper, or thinly sliced and tucked into a salad if feeling slightly more ambitious. But now, I totally understand the appeal of cooked radishes. With just a short blast in a hot oven or whirl in the pan, they transform from spicy and crunchy to sweet and mellow. Sometimes I like eating them unadorned, roasted simply with olive oil, salt and pepper. But for something more complex and full of flavor, I turn to this preparation where I slather roasted radishes with almond salsa verde. The radishes soak up the bright, pungent salsa verde, and the almonds lend a nice textural contrast to the soft radishes. A simple extra step that makes a big difference is popping the roasted radishes under the broiler for a few minutes until they get charred and caramelized in spots. (Don’t skip this step -- the broiler really works its magic on the radishes.) You’re left with a versatile side to grilled fish or meat -- or for something different, serve them crostini-style so all of the delicious goodness soaks into the bread. —EmilyC

Test Kitchen Notes

This recipe is both rustic and elegant. The salsa verde provides fresh brightness to the savory roasted radishes and the almonds give it a great crunch. As a side dish, this is complete and satisfying. As a crostini - I wanted something to pull it together as a cohesive topping, like chèvre. I would recommend using a heartier bread than baguette or white flour bread for the crostini, like wheat or rye, to accent the rustic radishes. —meganvt01

What You'll Need
  • 1 large bunch radishes
  • 1 T olive oil
  • 1/4 cup blanched almonds, toasted and coarsely chopped
  • 1/2 cup fresh parsley leaves
  • 1/4 cup fresh mint leaves
  • 2 T fresh oregano leaves
  • 1 T capers
  • 1 small garlic clove
  • 1 anchovy fillet
  • ¼ cup extra virgin olive oil, or more to taste
  • lemon juice, to taste
  • kosher salt + pepper, to taste
  • 8 thin slices of crusty bread, toasted (optional)
  1. Make the salsa verde: Pound the herbs to a paste using a mortar and pestle or finely chop and smash with the back of your chef’s knife. Transfer the herbs to a small bowl. Next, crush the capers, garlic, and anchovy (smashing them together until they’re cohesive but not a paste) then add them to the herbs. Stir in the olive oil and chopped almonds and season to taste with lemon juice, salt and pepper.
  2. Prep the radishes: Remove stems and leaves from radishes and scrub well. Cut off the tails, then cut lengthwise into small wedges of roughly equal size.
  3. To roast the radishes, toss them with 1 tablespoon of olive oil, season with salt and pepper, and arrange in a single layer in a roasting pan. Roast at 400 degrees F for about 15 to 18 minutes, or until the radishes are soft and cooked through. (Alternatively, you can cook the radishes stovetop with good results if you don't want to turn on the oven. Place a large oven-proof skillet over medium-high heat until hot, then add 1 tablespoon of olive oil. Add radishes in a single layer, season with salt and pepper, and cook until they’re colored on one side without moving them, about 3 to 5 minutes. Shake the pan and continue cooking until they’re soft and colored on all sides, another 3 minutes or so.)
  4. Preheat your broiler to medium-high. Once you've cooked the radishes (either in the oven or stovetop), place the pan under the broiler for a few minutes, until the radishes get slightly charred in spots. Watch them carefully and often so they don’t burn.
  5. To serve as a side, pile the radishes on a serving platter, then generously spoon the almond salsa verde over the top. To serve crostini-style, spread a layer of almond salsa verde over your toasted bread, top with radishes, then spoon more almond salsa verde on top.

See what other Food52ers are saying.

  • Diane Pederson
    Diane Pederson
  • savorthis
  • meganvt01
  • em-i-lis
  • gingerroot

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

16 Reviews

Diane P. May 1, 2021
Oh, my absolutely wonderful salsa. You could definitely dip anything in this. So refreshing! My new go-to alternative to regular salsa for summer!

Nadia January 10, 2019
Simple, easy and always a hit
tomarketwithmo December 31, 2012
have roasted radishes for years as one of our traditional Christmas Day dinner sides. never thought to serve as a starter...love this idea, thanks!
EmilyC December 31, 2012
Hope you give it a go and like it! : )
savorthis May 30, 2012
I just made this tonight and really enjoyed it. I used lime mint and spicy oregano because that's what is growing here. I also hand chopped instead of using the mortar and pestle and next time I think I'll just pulse it all in the cuisenart. Finally, I had some taleggio on hand so I spread it on the toast and topped it with the radishes and salsa verde. It was delicious. Next time I will still keep the cheese (or something similar) and reduce the olive oil just a bit- but all in all a really quick and easy and pleasing appetizer!
EmilyC May 30, 2012
I'm so happy that you tried and liked this, savorthis! The taleggio addition sounds delicious. Thanks so much for reporting back!
meganvt01 May 25, 2012
This looks great - somehow elegant and rustic all at the same time. Yum!!
EmilyC May 25, 2012
Thanks very much, Megan! Last night I went more rustic when I made a farro salad with the leftover radishes and salsa verde (with some leftover chicken thrown in) -- it was tasty!
Madhuja May 25, 2012
These look so good EmilyC! I've never had roasted radishes, but yours look so yummy!
EmilyC May 25, 2012
Thanks Madhuja! Hope you try them...it's fun to discover how much different they taste roasted than raw. I'm excited because my 2-year old now likes radishes (roasted ones that is)!
em-i-lis May 25, 2012
these look great, EmilyC!!! yum!
EmilyC May 25, 2012
Ah thanks em-i-lis!
gingerroot May 25, 2012
I love roasted radishes and I love salsa verde. Your combination of the two and spin on the salsa verde sounds deliciously addictive. Can't wait to try this!
EmilyC May 25, 2012
Thanks gingerroot! This means a lot coming from you since you clearly know your way around a radish! : )
BlueKaleRoad May 24, 2012
I've only recently discovered roasting radishes and am wishing I'd found them sooner - they're wonderful! You're absolutely right about how they transform. Your recipe looks scrumptious and I love the addition of an anchovy. Definitely making this one!
EmilyC May 25, 2012
Thanks so much BKR! I grew up with a bounty of radishes each summer (my mom grows them in her garden) but it was only over mother's day weekend that she tried them cooked. She's a convert, too!