Roasted Watermelon Radishes with Herbed Tahini Sauce

Name: Roasted Watermelon Radishes with Herbed Tahini Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 small plates
Ingredients: 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)

Roasted watermelon radishes served on top of herbed tahini sauce from Dishing up the Dirt. Roasted radishes magically transform in the oven as an easy, low-carb side dish.

March 22, 2017

vegetable sides + small plates

Roasted watermelon radishes with vegan, creamy herbed tahini sauce.

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. And beyond those groovy colors they lack 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 dinner.

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.

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