Roasted Radishes with Herb Tahini Sauce
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.
Servings: 4
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).