Roasted Radishes and Sautéed Radish Greens Over Tahini Yogurt

April 28, 2023

Don’t throw away your radish greens!  Instead pair them with roasted root vegetables and a bright tahini yogurt.



2lb root vegetables (daikon, carrots, radishes, turnips), cut into 1-inch chunks
1 bunch of radish leaves, cut into 1-2 inch pieces
1 cup yogurt or non-dairy alternative 
2 tbsp lemon juice
4 tbsp tahini 
1-2 tbsp chili oil
1-2 tbsp honey 



  1. Preheat oven to 425F. Toss vegetables in a neutral oil and space out the vegetables on a baking tray lined with parchment paper. Roast for 20-30 minutes until golden brown on the edges, flipping half way. 
  2. While the root vegetables are baking, sautee the radish leaves on medium-high heat until wilted. 
  3. Combine yogurt, lemon juice and tahini in a small bowl. Add salt and pepper to taste. 
  4. To plate, spoon the tahini and yogurt mixture, add the radish greens and then place the root vegetables on top. Finish with a drizzle of chili oil and honey for sweet heat. 


This recipe was created by Local Roots contributor Stephanie Lau / @stephh_lau

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