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 delicate roasted root that’s a tiny bit sweet and incredibly delicious when served on top of my Tahini Herb Sauce.
This is the perfect spring-meets-summer side dish, and the sauce comes together very quickly while the radishes are roasting away in the oven. Add this to next week’s meal plan, or tuck it away for a not-so-rainy day.
Ingredients
- 2 bunches radishes
- 3 tablespoons olive oil, divided
- ½ cup tahini
- 1 lemon, zested and juiced
- 1 clove garlic, minced
- 3 tablespoons parsley, chopped
- 2 tablespoons mint, chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 to 4 tablespoons water
Instructions
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 ½ 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).
