Roasted Radishes with Herb Tahini Sauce (Edit recipe)

Radishes can have a bit of a peppery bite to them, but oven roasting them completely changes their flavor qualities. That spicy bite goes away, and you’re left with a delicious - almost potato-like - veggie that's beautiful in spring throughout the summer. Pair it with my creamy herb-forward tahini sauce, and you'll enjoy this fresh, garden dish even more!

10 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	28 g
Carbohydrates:	5 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	619 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

Radishesradishes
3 Tbsp Olive Oil, divided
.5 cup Tahini
1 Lemon, zested and juiced
1 clove Garlic, minced
3 Tbsp Parsley, chopped
mintmint
2 tsp Kosher Salt
.5 tsp Black Pepper
4 Tbsp Water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees. Wash radishes, trim off tops and cut in half.
Add radishes to a baking sheet with 1 tablespoon olive oil and a teaspoon kosher salt. Mix to combine. Roast for 18 minutes, tossing halfway through.
While radishes are roasting, make your tahini sauce. Add tahini, 2 tablespoons olive oil, about 1 teaspoon lemon zest, the juice of 1 lemon, garlic, parsley, mint, 1 teaspoon salt and u00bd teaspoon black pepper to a medium bowl. Whisk together, until combined. Add in water, 1 tablespoon at a time, until desired consistency is reached.
Serve a layer of tahini sauce in a bowl, top with roasted radishes and garnish with fresh, chopped herbs (as desired).