Radishes are one of my top favorite vegetables. There are beautiful to look at, available year round in most parts, versatile and highly nutritious. High in antioxidants and minerals, eating half a cup of radishes , can guarantee 15% of vitamin C assimilation. So, great during flu and cold season, right!?  It is said radishes may improve immunity, hydrate skin, treat jaundice, aid in weight loss, and facilitate healthy digestion.

There are 35 different types of radishes found all over the world and about seven million tons of radishes produced each year. Some of my favorites include Watermelon radish, Daikon, Purple Daikon, Horseradish, Black Spanish radish, Purple Plum to name a few. I am actually eating sliced watermelon radish as I write this. I grew up eating radishes dipped in herb salt for my bed time snack. For this recipe you will want to use Cherry Belles. Radishes can add so much color and spice to a salad and in this dish they are roasted and turn from red to a gorgeous faded pink from the roasting process. The baking time will vary based on the size of the radishes, please watch your time.

The turmeric tahini also adds some color with its bold yellow color from the turmeric powder. Turmeric is high in anti-inflammatory compounds and the tahini adds a little creamy nuttiness. This is a wonderful side dish. I love to garnish mine with microgreens, sprouts, fresh herbs and edible flowers.

4 servings/ preparation time 15 minutes/ bake time 18-22 minutes/ total time 33-37 minutes

Gather

2 large bunches radishes of your choice, leaves and tiny tail removed and washed

3 tablespoons / 44.36 ml olive oil

3 teaspoons / 12.6 g fresh thyme, minced plus 4-5 twigs of thyme

Salt to taste

Pepper to taste

Juice of 1/2 lemon

Make

Preheat the oven to 400 degrees F.

Cut the radishes in half and place them into a medium bowl. Add the olive oil, minced thyme, salt and pepper and mix well. Transfer to a medium baking dish. Place the fresh thyme twigs around the dish.

Bake in the oven for 18-20 minutes, stirring once at the halfway point

Remove the radishes from the oven and transfer to a serving dish. Sprinkle the lemon juice over the radishes and adjust the salt and pepper. Drizzle the turmeric tahini over the radishes, keeping the remaining tahini on the side in case you want more.

** Don’t throw away or compost the radish tops. Sauté them with a bit of garlic and serve them in the dish. Rinse the tops well to remove any soil. Remove stems and reserve the leaves. Mince two cloves of garlic then heat up a medium sauté pan. Add some olive oil, then add the radish top and stir until wilted. Add the garlic and stir another minute. Sprinkle a dash of salt to taste.

Turmeric Tahini

Gather

1/4 cup / 32 g tahini

1 garlic clove, minced

1 lemon, juiced

1/4 cup / 59 ml water

1/2 teaspoon / 2.84 g salt

1 teaspoon/ 5.59 g turmeric powder

1/8 teaspoon / .432 g cayenne pepper (optional)

1/2 teaspoon / 2.84 g maple syrup

2 tablespoons / 28.3 g olive oil

Make

Place first 8 ingredients in the bowl of a small food processor or into a blender and blend for 1 to 2 minutes. Keep motor running and slowly add olive oil until blended. Adjust salt to taste. Transfer to a bowl and place in fridge while radishes are in the oven.

Recipe developed by Anna Getty

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