Roasted Radishes with Radish Top Chimichurri

Chimichurri Ingredients
1 cup radish greens washed and finely chopped
3-4 cloves garlic finely chopped
2 whole small red chilis deseeded and finely chopped (about 1 tablespoon)
¾ teaspoon dried oregano
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
½ teaspoon black pepper to taste

Radish Ingredients
2 bunches radishes sliced in half
6 anchovy fillets, finely chopped (replacement: capers)
2 cloves garlic
2 – 3 Tbsp olive oil
Salt and pepper

Chimichurri Instructions

1. In a medium mixing bowl, combine the chopped radish greens, dried oregano, chopped garlic, chopped chilis, olive oil, and red wine vinegar. Slowly add the salt and pepper, stopping to taste test to ensure it’s not oversalted. Mix well to combine all ingredients.

1. Preheat the oven to 375ºF.
2. In a large bowl, top the radishes with the anchovy fillets, garlic, oil, salt, and pepper.
3. Place coated radishes on a baking sheet and roast them until deeply brown. (30-35 minutes). Toss them halfway through the cooking time.
4. Remove from the oven and drizzle with the chimichurri to serve.