Roasted Radishes with Yogurt-Tahini Sauce
Our guide to selecting and cooking these roots (and their greens), whether you want to enjoy them peppery and crisp or juicy-sweet and tender.
Gather Your Ingredients
Key Equipment
Before You Begin
If you can't find radishes with their greens, you can substitute baby arugula or watercress.
Instructions
1.
Adjust oven rack to lowest position and heat oven to 500 degrees. Whisk yogurt, tahini, lemon zest and 1 tablespoon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl; set aside for serving. Combine pistachios, sesame seeds, cumin, and ⅛ teaspoon salt in small bowl; set aside for serving.
2.
Line rimmed baking sheet with aluminum foil. Whisk melted butter, 5 teaspoons miso, 1 teaspoon honey, and ¼ teaspoon salt in large bowl until smooth. Add radishes and toss to coat. Arrange radishes cut side down on prepared sheet and roast until tender and well browned on cut side, 10 to 15 minutes.
3.
Whisk oil, remaining 1 teaspoon lemon juice, remaining ¼ teaspoon salt, remaining ⅛ teaspoon pepper, remaining ½ teaspoon miso, and remaining ½ teaspoon honey in clean large bowl until smooth. Add radish greens and toss to coat. Season with salt and pepper to taste.
4.
To serve, spread portions of yogurt-tahini sauce over bottom of individual serving plates. Top with roasted radishes and radish greens, then sprinkle with pistachio mixture.
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