Roasted Radishes with Anchovies

Crisp radishes turn sweet and juicy when briefly roasted at high heat. This is best served warm rather than piping hot. You can make the anchovy mixture up to 3 days ahead. Store it in the fridge and bring it to room temperature before using.

Ingredients:

•     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

Directions:

1. Preheat the oven to 375F.
2. In a large bowl toss the radishes with the anchovy fillets, garlic, oil, salt and pepper. Place on a baking sheet and roast in the oven until the radishes are deeply browned and shriveled a bit. About 30-35 minutes. Toss halfway through cooking.
3. Remove from the oven and drizzle with a tiny squeeze of fresh lemon juice.