Roasted Radishes With Anchovies

Ingredients

• 1 (2.8-ounce) jar oil-packed anchovies, drained
• 1 cup plus 3 tablespoons extra-virgin olive oil
• ½ garlic clove, grated
• 2 bunches radishes with fresh greens (1 1/2 pounds), preferably French Breakfast radishes
• 1 tablespoon unsalted butter
• 2 teaspoons chopped parsley
• 1 ½ teaspoons lemon juice, more to taste

Instructions

1. In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
2. Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
3. Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
4. Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.

Notes