Roasted Radishes with Green Goddess Dressing

I have been a fan of radishes all of my life. When I was a little girl, my dad planted a garden in our backyard. He was a radish fan like I was, and we had rows and rows of radishes. It was such fun to see them sprout, and then to see the tops of the little red bulbs as they swelled beneath the earth. My mother was continually perplexed as to why dad planted radishes, asserting that they were one of the cheapest vegetables one could buy, but nothing deterred dad who knew, as I did, that there is ease and joy in radish gardening.

Not everyone shares my love of radishes, and that’s a shame. They are inexpensive, surprisingly nutritious, and more versatile than you can imagine. Dad and I used to eat them warm from the ground with a little salt. But when Mr. O-P was alive, we used to sauté them with freshly chopped chives. They were surprisingly tasty. The French eat them slathered with butter and sprinkled with salt. Cookbook author (I reviewed her book, Supermarket Healthy here) and TV chef, Melissa d’Arabian, roasts them and serves them with green goddess dressing. I think this just may be my new favorite way of eating them. You can drizzle them with the dressing, or serve it on the side and allow people to dip. Either way, this is a unique and delicious starter for any meal, or to enjoy with cocktails alfresco.

Roasted Radishes with Green Goddess Dressing

 Slightly adapted from Melissa D’Arabian

1 pound radishes, about 15, cut in half, lengthwise

2 teaspoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Green Goddess Dressing:

1/2 cup plain Greek yogurt

1 tablespoon lemon juice

1 teaspoon olive oil

1/4 cup chopped green onion

1/4 teaspoon minced fresh garlic (about 1/2 a clove)

1/4 cup roughly chopped fresh parsley

1 tablespoon fresh dill (or 1 teaspoon dried)

1/4 teaspoon kosher salt

Preheat the oven to 400° F. 

Place the halved radishes on a foil-lined baking sheet. Drizzle with olive oil, salt, and pepper; toss to coat. Roast until tender, about 20 minutes.

Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, about 20 seconds. (The recipe makes extra dressing.)

Serve the radishes warm or room temperature with about half of the sauce — either drizzled on top, or served in a small bowl as a dip.

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This post is linked to:

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday
Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

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