Roasting Radishes brings out their natural sweetness and takes only 15 minutes. Make these Roasted Radishes with Tahini Sauce as a vegetable side dish - you'll LOVE them!
A while ago we got a big bunch of radishes in our CSA share. I started adding a few slices of radishes to our salad, and as garnish to our main dishes, but I realized there was no way we were going to get through all the radishes by doing that.
So I turned the radishes into a side dish by roasting them. It was a great way to use up all the radishes, and it took all of 15 minutes, and that includes making the delicious tahini sauce.
Yes! You can roast radishes. While most often served as a garnish or as part of a salad, radishes are delicious when cooked, just like most root vegetables. Roasting until the bottoms are golden brown is my favorite way to cook radishes.
Related recipe: Holiday Green Bean Side Dish
What do roasted radishes taste like?
Roasted radishes reminded me of roasted turnips - makes sense, since they are actually very similar in texture! Roasting brought out the sweetness in the radishes and took away all off the bitterness.
Related recipe: Bacon Parsnip Fries
Creamy dairy-free tahini sauce for roasted radishes
The garlicky tahini sauce that I drizzled on these roasted radishes is a creamy, zesty, lemony sauce that is vegan. That's right, no mayo or sour cream or anything. It's creaminess and richness comes from tahini, which is a paste made of ground up sesame seeds. Think of it like peanut butter but from sesame seeds instead of peanuts.
This tahini from Soom is hands-down the smoothest, best tahini I've ever tried.
To make this tahini sauce, I pulsed all the sauce ingredients in a small food processor. If you don't want to whip out the food processor for this, you can mix everything in a medium bowl, just make sure to chop the garlic and parsley really fine.
I use my small food processor from Cuisinart for sauces, it's just the perfect size. This is the one I have.
This recipe makes a bit more tahini sauce that you would need for the radishes, so you can use the leftover tahini sauce as a dip for vegetables, such as cut cucumber or carrots, you can spread it on a sandwich instead of mayo or mustard, or you can add a bit more water or some rice vinegar to thin it out and use it as a salad dressing.
- 1.5 lb radishes , halved if large
- 1 tablespoon olive oil
- salt and pepper , to taste
- 1/4 cup tahini
- 1 garlic clove , roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt & pepper , to taste (less than 1//8 teaspoon salt is a good start)
- 2-4 tablespoons water , or more to thin out the tahini
- Preheat oven to 450F.
- Tear the greens off the radishes and wash them well. Trim the radishes by cutting off the root and the stem from each end, and half or quarter the radishes to make them all similar size pieces.
- Toss the radishes with olive oil, salt, and pepper. Arrange the radishes so they are evenly spread out on the dish. Roast at 450F for 15 minutes, or until the radishes are cooked to your liking.
- While the radishes are roasting, prepare the Tahini Sauce: In a small food processor, combine the tahini, chopped garlic, chopped fresh parsley, lemon juice, salt, pepper, and about 2 tablespoons of water. Pulse to combine. Add 2 or more tablespoons water until you like the consistency of the sauce, and process for a few seconds until desired smoothness. Season with additional salt and pepper, if desired. Drizzle sauce over roasted radishes or use as a dip.