Wild Thistle Kitchen: Roasted Radishes With Anchovy Butter

These roasted radishes are almost unbelievably delicious and could not be easier. If roasting radishes sounds totally weird to you, just trust me and give this recipe a try. Also, if you are a gardener like I am, and find yourself with a bumper crop of radishes, this is the recipe for you. In fact, that is the exact reason this radish recipe was created.

And the anchovy butter … let’s talk about the anchovy butter. It is so good — herby, garlicky and so savory from the anchovies. It would make anything taste better!

I love to garden and radishes are one of the first crops to pop up in the spring. They are so fast to mature and they love the cool, spring weather, so I always get a little over zealous and plant a LOT. As much as I love raw, spicy radishes, I really wanted to use them up quickly and try something new. I’ve heard of roasting radishes many times, but somehow never tried it myself.

When developing this recipe, I knew I wanted to pair them with butter (obviously), but not just any butter — I wanted a super flavorful compound butter. I thought about miso, which would be amazing and great for vegetarians, but my thoughts quickly turned to my salty little fish friends. A few herbs plucked from the garden, a few smashed garlic cloves and that was that. The best butter that I’ve ever tasted!

What do cooked radishes taste like?

Well, they become softer and sweeter and almost take on a roasted broccoli or cauliflower flavor, in my opinion. Some say they taste like young turnips, which I can understand. They are just irresistible and I will be making them as a side dish all year long, but especially when my radishes are fresh from the garden. If raw radishes aren’t your favorite, try these. You will be amazed how the flavor transforms.

Are roasted radishes keto- and paleo-friendly?

Yes! I’ve mentioned before that my husband and I eat a pretty healthy diet, despite all the indulgent treats I post here and on Instagram. Overall, we eat a lower-carb, high-veggie diet, because it just makes us both feel better. These radishes are a great keto- and paleo-friendly veggie, as they are naturally lower in carbs than starchier root veggies. Feel free to use ghee or coconut oil in place of the butter to make it suit your dietary preferences.

How to serve these radishes …

These would really go great with anything, but here are a few ideas:

  • with grilled steak
  • with grilled or roasted chicken
  • with fish
  • tossed in a salad
  • tossed with pasta
  • on grilled bread or crostini with ricotta
  • eaten straight off the pan!

No matter how you serve them, I hope you love them. Let me know if you make them. Also, I’d love to know if you are a home gardener, too.

xo — Anita

Photo by Anita Parris Soule. Courtesy Wild Thistle Kitchen.

Roasted Radishes With Anchovy Butter

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 to 6 side servings



For the butter:

1 4-oz. stick of butter

4 to 6 anchovy filets, chopped (I use King Oscar brand, packed in olive oil)

2 garlic cloves, peeled and finely minced

1 teaspoon each of chopped fresh chives, parsley and dill (feel free to mix up the herbs and use what you love)

A few grinds of black pepper

A small pinch of salt (remember: the anchovies are quite salty)

For the radishes:

2 pounds radishes, halved if very large, but feel free to leave the smaller radishes whole

4 tablespoons anchovy butter (see Notes for options)

A combination of fresh herbs for finishing (I used dill, parsley and chives)

Photo by Anita Parris Soule. Courtesy Wild Thistle Kitchen.


To prepare anchovy butter, place stick of butter in a bowl, then add chopped anchovies, herbs, garlic, salt and pepper. Give a good squish and mix. Set aside if using immediately, or place on a sheet of plastic wrap or wax paper and roll into a tight log, twisting the ends to seal. Store in the refrigerator until ready to use.

Preheat oven to 425 degrees. Place radishes on a large, rimmed baking tray, lined with parchment if desired. Add butter. If butter is hard, simply place slices evenly on tray. If butter is soft, you can use two spoons to just drop little blobs here and there.

Place tray in preheated oven. After 10 minutes, remove from oven and give a good mix and toss. Return to oven and roast until radishes are soft and have browned and crisped in spots. This should take another 15 to 20 minutes.

Remove from oven, toss with herbs and enjoy!


  • In place of butter, you could use coconut oil or ghee. Just mix together as instructed. Rolling into a log might be more difficult, so feel free to simply transfer to a container to store in the fridge.
  • If anchovies aren’t your thing, substitute a couple spoons of miso paste or make the butter with garlic and herbs. It will be great!



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