Roasted Watermelon Radishes with Herbed Tahini Sauce

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

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.

MACROS: 3 grams net carbs, 18 grams of fat, 3 grams of fiber, 2 grams of protein


  • 4 cups watermelon radishes, sliced or quartered {see notes}
  • 1/4 cup olive oil, divided
  • 1 clove garlic, minced
  • 1 scallion, diced
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 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


  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 herbed tahini sauce by combining the last 2 tablespoons olive oil and the garlic, scallion, tahini, lemon juice, mint, dill, parsley, crushed red pepper, water and a pinch of salt and pepper 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 the roasted radishes, chives and more black pepper.

Recipe Notes

If you cannot source watermelon radishes, any variety of radishes can be used. 

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