March 22, 2017 55

Roasted Watermelon Radishes with Herbed Tahini Sauce

Roasted watermelon radishes with vegan, creamy herbed tahini sauce.
Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

I think my heart exploded into a trillion tiny pieces the first time I laid eyes on a watermelon radish. It came in my CSA box a few years ago. That pink! That green rim! Mother nature is responsible for some pretty incredible things. That year I remember having an abundance of radishes, and I quickly realized though that raw radishes weren’t really my favorite. Except thinly sliced like in this salad.

They are harsh. Spicy. Beyond those groovy colors they kinda lack some chill.

If you are apprehensive about radishes, start roasting them. Or poach them. Roasted watermelon radishes {or any radish for that matter} totally mellow in that heat. Their texture becomes soft and juicy. And their neutral cruciferous undertones rise to the surface. Roasted watermelon radishes are a staple in my home. Especially in the spring when they’re abundant.

And as a gardener, I’ve found that radishes are some of the easiest veg to grow.

You sow them directly.

Few pests will bother them.

They grow really fast!

In fact I’m planting some this weekend to serve at my next pop-up, Forever Spring.

Dishing Up the Dirt | Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

 

My dear friend Andrea Bemis, a badass farmer and food blogger from the Pacific Northwest wrote a cookbook. Dishing Up the Dirt: Simple Recipes for Cooking Through The Seasons, a book I’ve been anticipating for some time now. And it is finally here. Rejoice!

One of things I love so much about Andrea’s work is the loving energy she puts into everything she does. With every story, image and recipe, she leaves a little piece of her heart with you. Her work is this perfect mix of vibrant romanticism, and grueling hard labor. I am immensely in awe of all that she does to contribute to this world. Both virtually and environmentally.

When I think of Andrea, I think of radishes. Because she makes humble food come alive. And as I comb through her book, I notice radishes popping up everywhere. From the introduction image of her smiling holding a freshly picked bundle with farmer fingernails covered in dirt. To the delicate garnishes sprinkled in the dishes throughout each chapter.

Like Andrea, radishes are to be loved and celebrated. I dressed these babes with a generous dose of her herbed tahini sauce. This sauce is one of those recipes that goes with everything. A recipe you should have on hand at all times.

I’m giving away a copy of Dishing Up the Dirt to one of you lucky readers! To enter make sure you are following me and Andrea on Instagram, and then leave me a comment below. Tell us what vegetables you are most looking forward to eating this spring. I’ll choose a winner at random on March 31st at noon Central, and notify the winner by email. Contest is open to readers in the United States and Canada.

Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

Roasted Watermelon Radishes with Herbed Tahini Sauce

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 4 small plates     adjust servings

This herbed tahini sauce recipe is exactly how it appears in Dishing Up the Dirt except I used mint instead of basil because that is what I had on hand. Store extra sauce in an airtight container in the refrigerator for up to 5 days. If you cannot find watermelon radishes any variety will do.

Ingredients

  • 4 cups watermelon radishes, sliced {or quartered}
  • 1/4 cup olive oil, divided
  • 1 clove garlic, minced
  • 1 scallion, diced
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon honey {or maple syrup}
  • 1/4 cup mint {or basil}
  • 1/4 cup dill
  • 1/4 cup parsley
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup filtered water
  • sea salt, to taste
  • black pepper, to taste
  • chives, to garnish

Instructions

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Toss the watermelon radishes in 2 tablespoons of olive oil, season with salt and pepper and combine well. Lay them in an even layer on the baking sheet and roast for 20 minutes, flipping halfway through.
  3. Meanwhile prepared the tahini sauce by combining the last 2 tablespoons olive oil, plus all of the remaining ingredients in a blender or food processor and process until smooth. Add more water if needed to reach your desired thickness.
  4. Spread a thin layer of sauce on each plate and top with warm radishes, chives and more black pepper.
Roasted Watermelon Radishes with Herbed Tahini Sauce | Roasted watermelon radishes served with herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform as a great spring dish.

{{this giveaway is closed}}


Thanks to the folks at Harper Wave for gifting me an advance copy of Dishing Up the Dirt!

55 Responses to "Roasted Watermelon Radishes with Herbed Tahini Sauce"

  1. Reply

    ali

    March 22, 2017 at 8:45 PM

    I can’t wait for the first local asparagus!

  2. Reply

    Annie

    March 22, 2017 at 8:45 PM

    I am looking forward to eating fresh tomatoes from the garden! Love this recipe and cannot wait to try it.

  3. Reply

    Rachel

    March 22, 2017 at 8:46 PM

    This recipe looks delicious! I love Andrea’s blog and would love to cook through her book. I’m looking forward to eating the beets and carrots I’m growing in my garden.

  4. Reply

    Lisa Sarpolis

    March 22, 2017 at 8:49 PM

    I love spring vegetables and to be honest, this recipe is making me want to try radishes!

  5. Reply

    Elizabeth W

    March 22, 2017 at 8:52 PM

    Asparagus! I actually have a really hard time finding watermelon radishes here in Ohio even though I love them.

  6. Reply

    Krissie

    March 22, 2017 at 9:38 PM

    Yummy. So yum! Thanks for this recipe and refreshing take on radishes.

  7. Reply

    Julia

    March 22, 2017 at 9:48 PM

    This is so great, I follow both of you already and have been dreaming of radishes actually and a better green/herby tahini! Thanks for sharing this.

  8. Reply

    Ruth

    March 22, 2017 at 10:20 PM

    This is brilliant! I’ve poached radishes but never roasted them and can’t wait to try this – looks so good. I’ve been maintaining a seasonal focus in my cooking to the extent possible here in the north and so excited to dive into Andrea’s book! Can’t wait to get my hands on local rhubarb (and asparagus is a close second).

  9. Reply

    Katy

    March 22, 2017 at 10:25 PM

    I can’t wait for all the rhubarb, and asparagus. Oh yea and especially the tomatoes.

  10. Reply

    Anna

    March 22, 2017 at 10:41 PM

    Louisiana strawberries get all the heart eyes – they’re magic I swear! So happy to have them for as long (or as little) as they’re here. Andrea’s book is one I’ve been coveting on Instagram for forever, so happy to see it in its glory.

  11. Reply

    Ashley

    March 22, 2017 at 11:06 PM

    Arugula is my #1 veg and it’s been difficult to find decent arugula for months, so I’m hoping that changes with the spring weather. Andrea’s blog is great and I love the concept for her book.

  12. Reply

    Catherine

    March 23, 2017 at 12:36 AM

    I love spring veggies. I’m excited about local asparagus and spring lettuce!

  13. Reply

    Abbey

    March 23, 2017 at 1:06 AM

    I’ll have to wait until summer, but fresh and simple grilled corn on the cob is what I’m really dreaming of! Sweet snap peas are tiding me over however.

  14. Reply

    Natalia

    March 23, 2017 at 2:55 AM

    Mmm, that tahini sauce is the most beautiful add to these perfect radishes! How gorgeous! Asparagus is for me the symbol of spring, so can’t wait to get some and make some soup! Thanks for this giveaway, Sherrie!

  15. Reply

    Jessica

    March 23, 2017 at 4:22 AM

    When it’s springtime, I immediately crave ramps! They’re available for only a short time, so when I can find them at the farmers’ market, I buy as much as possible and eat them at nearly every meal. Yum!

    • Reply

      Sherrie

      March 27, 2017 at 5:58 PM

      Yes ramps! I miss ramps so much! They were abundant in the spring back east, but since moving to the Midwest they are really, really hard to come by. Enjoy extra this spring for me.

  16. Reply

    Liz

    March 23, 2017 at 5:44 AM

    I’m definitely going to try this. And I am most looking forward to nettles and early spinach.

  17. Reply

    Karlie

    March 23, 2017 at 7:07 AM

    I am most looking forward to the cute, sweet farmers market STRAWBERRIES! But this recipe looks incredible. I love watermelon radishes (mostly for their beauty, I’ll admit) and I can’t wait to try it.

  18. Reply

    Kelsey @ Appeasing a Food Geek

    March 23, 2017 at 7:49 AM

    I love watermelon radishes! They are just so beautiful and surprising. I’ve never actually roasted or heated radishes at all in fact. I am excited to try this. And that sauce sounds divine. I am most looking forward to peas this spring. I eat them in everything and grab them up by giant handfuls at the grocery store and farmer’s market. Very excited! xoxo

  19. Reply

    Hannah

    March 23, 2017 at 9:32 AM

    Tomatoes! There’s nothing better than a fresh tomato from the garden. I love to eat them with slices of avocado and some basil.

  20. Reply

    Andrea

    March 23, 2017 at 9:35 AM

    This recipe! Those radishes! The presentation! I love you. Thank you for spreading the DUTD love, xo.

  21. Reply

    Thia

    March 23, 2017 at 9:45 AM

    OMG, that tahini sauce with the deep colors of the roasted radishes – luscious! Local asparagus is my spring craving. I eat copious amounts. Steamed, as soup, pureed into a sauce over grains or potatoes. Yummy!

  22. Reply

    Katie

    March 23, 2017 at 9:49 AM

    I love fresh asparagus cooked different ways!

  23. Reply

    Alexandra

    March 23, 2017 at 9:49 AM

    I am so excited to have the tender baby greens back!

  24. Reply

    Natalie

    March 23, 2017 at 10:03 AM

    I can’t wait for berries. I live in California so I’ve had some spring produce for a while but good berries are what I miss most.

  25. Reply

    Abby MacTaggart

    March 23, 2017 at 10:10 AM

    I’ve never tried watermelon radishes. They look really delicious!

  26. Reply

    Stephanie

    March 23, 2017 at 10:11 AM

    As an organic vegetable farmer just starting out, I’ve been admiring Andrea’s ability to transform seasonal, sometimes unusual produce into beautiful, accessible recipes for customers. This time of year I’m most looking forward to the first snap pea harvest, my favorite snack in the field!

  27. Reply

    Giustina

    March 23, 2017 at 10:14 AM

    So excited to eat some locally grown asparagus, maybe wrapped in prosciutto!

  28. Reply

    Carolyn Holl

    March 23, 2017 at 10:27 AM

    This recipe is so creative and fun. Can’t wait to try it. Excited for the Dishing Up Dirt cookbook!

  29. Reply

    Christine

    March 23, 2017 at 10:28 AM

    I can’t wait for beautiful asparagus to come out! I love watermelon radish on top of avocado toast, I can’t wait to try this recipe now too. Thank you for sharing and fingers crossed for the giveaway!

  30. Reply

    Amy Sarazen

    March 23, 2017 at 10:40 AM

    This dish is beautiful! And yay for a contest. I’ve been drooling over Andrea’s cookbook. As far as spring veggies, I snagged the last two bunches of asparagus at my grocery store this week! I love when it’s plentiful around Easter because the price comes down. I usually bake it tossed with olive oil, salt, pepper and minced garlic. Sometimes we eat it by itself, but this week I served it atop cheesy polenta with buttery sautéed mushrooms. Yum!

    • Reply

      Sherrie

      March 27, 2017 at 5:54 PM

      That sounds amazing, Amy! xx

  31. Reply

    shannon

    March 23, 2017 at 10:47 AM

    Can’t wait to cook some sunchokes and asapragus! Just a few more months until stone fruit!

  32. Reply

    Janis Hahn

    March 23, 2017 at 2:10 PM

    Fresh peas!

  33. Reply

    Degan

    March 23, 2017 at 2:45 PM

    Oh, isn’t is so exciting! I put in my first real garden last year, after a few years of living in condos. And it was great but I ran out of a lot of things while struggling with timing and the best way to cook some other harvests. Really looking forward to taking a look at Andrea’s ideas.

  34. Reply

    Ashley

    March 23, 2017 at 3:35 PM

    I am excited for asparagus and fresh berries! Thanks for the chance to win.

  35. Reply

    Sara Mohamed

    March 23, 2017 at 5:00 PM

    I’m super excited to eat tomatoes from my mom’s garden! She dishes up the dirt too.

  36. Reply

    jacquie

    March 23, 2017 at 6:31 PM

    Asparagus and strawberries!

  37. Reply

    Sue Driscoll

    March 23, 2017 at 8:35 PM

    Oh my goodness, I can’t wait to try this. Radishes have recently become a staple around here. A little butter and salt. Or a dollop of hummus. Yum! I was just thinking the other day that I have to look for watermelon radishes. They are so beautiful.

  38. Reply

    Sonia

    March 23, 2017 at 8:40 PM

    I’m looking forward to fresh asparagus from our garden. It starts coming up the end of March/early April, so everyday I am out there looking to see if I can find any coming up. None so far, but soon!

  39. Reply

    Liz @ Floating Kitchen

    March 24, 2017 at 6:42 AM

    I just adored Andrea’s blog and work. I bet her book is wonderful. These radishes are such lookers and that sauce – spoon licking good. My favorite spring veggie is asparagus, although radishes are a close second!

  40. Reply

    Lisa Diane

    March 24, 2017 at 1:28 PM

    I love using all of the foraged wild edibles I find in spring! Every walk is like a treasure hunt. Watermelon radishes are a favorite of mine as well. I can’t wait to try this recipe out.

    • Reply

      Sherrie

      March 27, 2017 at 5:49 PM

      Oh wild edibles, yes yes yes! I have these wild chives that grow in my front yard. Sometimes I chop them into salads.

  41. Reply

    Julia

    March 24, 2017 at 9:22 PM

    Fresh spring peas!

  42. Reply

    Eileen

    March 25, 2017 at 7:31 PM

    Roasting radishes is such a good idea. We tend to add radishes to big mixed winter veg roasts, and the sauce sounds like a fantastic way to add some zing. This spring I’m most looking forward to eating something I’ve already been lucky enough to get once – fresh asparagus. Thanks for the giveaway opportunity!

  43. Reply

    Mara Schiffren

    March 26, 2017 at 12:41 PM

    The aesthetics of this dish are outrageously beautiful. Love your photography!

    • Reply

      Sherrie

      March 27, 2017 at 5:44 PM

      Awe thanks, Mara! xx

  44. Reply

    Dee Johnson

    March 26, 2017 at 4:41 PM

    I am looking forward to enjoying kale, leeks and scallions.

  45. Reply

    Erin Williams

    March 26, 2017 at 7:16 PM

    I love fresh peas! Sometimes they don’t make it out of the garden. They would be brilliant with this herbed tahini sauce.

  46. Reply

    Jialynne Zhao

    March 27, 2017 at 6:08 AM

    Asparagus! Wrapped in prosciutto with some chilled white wine – delicious. Hello from Toronto! J.

  47. Reply

    Madeline

    March 28, 2017 at 9:32 AM

    This is one of the prettiest spring dishes ever! And I am looking forward to using rhubarb! Which although is a vegetable, would probably get sweetened and baked into a pie with some berries… ; )

  48. Reply

    Johanna M Woodbury

    March 29, 2017 at 8:40 PM

    I’m looking forward to everything! I love in Vermont, so the long winter just makes me want greens and tomatoes and berries and more.

  49. Reply

    Lisa

    March 30, 2017 at 1:49 PM

    This dish is absolutely gorgeous, Sherrie! I love Andrea’s blog, and I can’t wait to check out her cookbook.

  50. Reply

    Brooke

    April 7, 2017 at 5:13 PM

    Do you eat the radishes hot or cold for this dish? I feel like either would be great, but I just wanted to know how you prepared it.

  51. Reply

    Didi

    August 12, 2017 at 1:58 AM

    I love the color. Looks gorgeous. Such a creative recipe, I love it.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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