Sunshine, budding greens, flower power.
Yippee! What’s not to love about Spring?
I’m a seasons gal, a chump for the 4-square: Summer, Fall, Winter, Spring. (Especially Fall. Back east. Where a canvas of colour knocks you to your knees, breathless. Geez.)
And today, in Lower Mainland BC, I give thanks to Mother Nature, who is all dappled sun beams and whispers of warmth – promising a bounty of splendour to come.
I’ll take that!
And suddenly I’m all long-walks-on-the-beach-and-salads, with sides of roasted Spring gems, like this fave, roasted radishes.
Oh boy. This you oughta try!
(Thank you to Andrea Bemis over at Dishing Up the Dirt for an absolute flavour-stunner.)
Roasted Radishes with Anchovies
Ingredients
1 large or 2 small bunches of radishes sliced in half (smaller ones can be left whole)
6 anchovy fillets, finely chopped (Note: I used 1 T anchovy paste, bought in a tube)
2 cloves of garlic, finely chopped
2 tablespoons olive oil
pinch of salt and pepper
freshly squeezed lemon juice for serving
Preparation
Preheat oven to 375F. In a large bowl, toss radishes with anchovy fillets/paste, 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. Remove from oven and drizzle with a tiny squeeze of fresh lemon juice.
Note: please don’t shy away from anchovies. They add that heavenly, hard-to-describe umami essence that elevates these humble radishes to stardom. Enjoy. I sure did!
