CSA 2011 · Recipes

Garlicky Roasted Radish on Toast

This was my first stab at cooking with French Breakfast Radish, which are longer and thinner than the round garden radishes most of us are used to. This dish has a zip to it (thanks to garlic, Dijon and anchovy paste) that is complementary to the radish’s spice and crunch, yet somehow it’s comforting as well when served on hot buttery toast.

If you don’t like radish on your salad — I’m not a big fan, personally — you might just like them roasted. It sweetens and softens them up a bit. Serve them up on toasted bread and you may be surprised at how tasty they can be.


  • 1 bunch French Breakfast Radish, sliced
  • 3-4 garlic cloves, peeled, plus 3 minced for sauce (adjust to your taste)
  • 2-3 TBSP butter
  • Drizzle of extra virgin olive oil (EVOO)
  • Kosher salt
  • Pepper
  • Sprinkle of dill
  • Dash chili flakes (sub red pepper flakes = fine)
  • TBSP dijon mustard (eyeball it)
  • Squeeze or two of anchovy paste (optional if you don’t like/are veg)
  • Buttered Toast of your choosing!


Slice the radishes into 1-inch pieces (you don’t have to peel them), discarding stems and leaves if they have them. Preheat the oven to 375.

Combine the radish slices with a few peeled garlic cloves and olive oil and toss in a foil-lined baking dish. Season with a bit of salt and pepper.

While the pan is in the oven, start whisking together the “sauce” you’ll use to coat the roasted radish right out of the oven.

Start by melting butter (or a substitute like Smart Balance, which I use) in a small saucepan over medium heat. Add in the minced garlic to taste, then the anchovy paste (I always keep this on hand for homemade caesar salad) and finally the Kosher salt, dill, fresh-ground black pepper, chilli flakes and Dijon. Adjust seasonings to taste and whisk to blend.

When the radish are done in the oven, after about 15 minutes or until tender, combine them with the sauce on the stove top and stir to combine.

Add radish mixture to hot toast, preferably buttered. Serve warm!

And check out a similar recipe from the New York Times that makes use of similar flavors, but in the form of a stovetop-seared radish crostini appetizer. Turns out a radish is more versatile than I thought.

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