Roasted Radishes with Yogurt-Tahini Sauce
½ cup plain whole-milk
yogurt
2 tablespoons tahini 1 teaspoon grated lemon zest
plus 4 teaspoons juice 1 garlic clove, minced Salt and pepper 2 tablespoons chopped toasted pistachios or almonds
1½ teaspoons toasted sesame seeds 1⁄8 teaspoon ground cumin 3 tablespoons unsalted
butter, melted 5½ teaspoons white miso
(optional)
1½ teaspoons honey
2 pounds radishes with their greens, root ends of radishes trimmed, radishes halved lengthwise, 8 cups greens reserved 1 teaspoon extra-virgin olive oil
Instructions:
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 1⁄8 teaspoon pepper together in bowl; set aside for serving. Combine pistachios, sesame seeds, cumin and 1 ⁄8 teaspoon salt in small bowl; set aside for serving.
Line rimmed baking sheet with aluminum foil. Whisk melted butter; 5 teaspoons miso, if using; 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.
Whisk oil; remaining 1 teaspoon lemon juice; remaining ½ teaspoon miso, if using; remaining ½ teaspoon honey; ¼ teaspoon salt; and 1⁄8 teaspoon pepper in clean large bowl until smooth. Add radish greens and toss to coat. Season with salt and pepper to taste.
To serve, spread portion of yogurt-tahini sauce over bottom of individual serving plates. Top with roasted radishes and radish greens, then sprinkle with pistachio mixture.
Makes 4-6 servings
From “Vegetables Illustrated” by America’s Test Kitchen