Roasted Radishes with Capers and Anchovies

• 12 ounces radishes (about 12), halved if large
• 2 teaspoons capers, rinsed and chopped
• 6 anchovy fillets, finely chopped
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/2 lemon, for serving

1. Preheat the oven to 375F, with a rack in the upper third.
2. In a small roasting pan, toss together the radishes, capers, anchovies, garlic, and oil; season with salt and pepper.
3. Spread out the mixture evenly.
4. Roast, stirring once, until the radishes are shriveled and fragrant, 30 to 35 minutes.
5. Serve warm with lemon.

radishes, capers, anchovy, garlic, extravirgin olive oil, salt, lemon

Taken from www.epicurious.com/recipes/food/views/roasted-radishes-with-capers-and-anchovies-392748 (may not work)