Salt & pepper, to taste (less than 1//8 teaspoon salt is a good start)
2-4tablespoonswater, 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.
This recipe makes a little extra sauce. Use it as a dip for vegetables or as a spread on a sandwich.