Recipe is reprinted from “Eating from the Ground Up: Recipes for Simple, Perfect Vegetables.” © 2018 by Alana Chernila. Photographs © 2017 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
“Roasted radishes are surprising — they get very juicy in the middle and sweet on the outside. Cooking radishes brings out an entirely different side of the vegetable, much mellower than the punchy bite of a raw radish. This is wonderful with standard cherry belles or French breakfast radishes, but it’s also a great way to work with mixed bunches of all different colors. Amethyst, a bright purple variety, is especially beautiful roasted. This recipe makes more sauce than you need, but you’ll be happy for the extra. Use it as a salad dressing, on other roasted vegetables or on grilled beef or lamb.”
1½ tablespoons olive oil
3 bunches radishes (about 1½ pounds), greens removed, halved lengthwise
¾ teaspoon kosher salt
6 ounces cubed or crumbled feta
¼ cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
½ cup (packed) fresh mint leaves
Freshly ground black pepper
Chicken or vegetable stock or water
- Preheat the oven to 425 F.
- Roast the radishes: Pour the oil onto a rimmed baking sheet, tilting the sheet to spread it evenly. Place the radishes in the oil, turning to coat them, and then arrange each radish, cut-side down, on the sheet. Sprinkle with salt. Roast until the radishes are deeply golden on the cut side, 25 to 30 minutes.
- While the radishes roast, make the sauce: Combine the feta, olive oil, lemon juice, vinegar, mint and several grinds of pepper in a blender. Blend until smooth, adding up to 3 tablespoons stock to make the sauce pourable.
- To serve, puddle the sauce on a platter or four individual plates. Top with the radishes.
- Category: spring sides
- Method: roasting
Keywords: healthy sides, spring vegetables, weight watchers freestyle