Friends! It is radish season! Let’s feast. 

• 1 large or 2 small bunches of radishes (about 13 radishes total) sliced in half (smaller ones can be left whole)
• 6 anchovy fillets, finely chopped
• 2 cloves of garlic, finely chopped
• 2-3 tablespoons olive oil
• pinch of salt and pepper
• freshly squeezed lemon juice for serving

Preparation

Preheat the oven to 375°F.

In a large bowl, toss the radishes with the anchovy fillets, garlic, olive oil, salt, and pepper until evenly coated. Spread the mixture onto a baking sheet in an even layer. Roast for 30–35 minutes, stirring halfway through, until the radishes are deeply caramelized and slightly shriveled.

Remove from the oven and finish with a small squeeze of  lemon juice before serving.