Roasted Radishes and Sautéed Radish Greens Over Tahini Yogurt
Don’t throw away your radish greens! Instead pair them with roasted root vegetables and a bright tahini yogurt.
Ingredients
2lb root vegetables (daikon, carrots, radishes, turnips), cut into 1-inch chunks1 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
Directions
- 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.
- While the root vegetables are baking, sautee the radish leaves on medium-high heat until wilted.
- Combine yogurt, lemon juice and tahini in a small bowl. Add salt and pepper to taste.
- 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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