I’M A ROASTED RADISH ADVOCATE

Every single time I post roasted radish picture on Instagram, without fail, every single time, someone comments something along the lines of not realizing that radishes can be roasted. WHY YES, THEY CAN BE! AND SHOULD BE!

Note: every single fruit and veggie can technically be roasted. Play in the kitchen roasting ‘em all!

Sliced, diced, quartered, whole, n’shaved, I love and appreciate my roasted radishes each and every way. And adore adding all sorts of additions as well. For more roasted radish inspiration, check out this ultimate roasted radish guide!

But back to this spectacularly flavorful sweet, tart and citrusy sumac roasted radishes topped with crunchy pistachio dukkah combo!

Serving Size: 4

Ingredients

For the Radishes

• 1 bunch of radishes
• 1 tablespoon of olive oil
• Salt and pepper, to taste
• 1 tablespoon Wild Cured Sumac
• 1 lemon

For the Pistachio Dukkah

• 2 tablespoons Wild Black Cumin Seeds
• 2 tablespoons Oasis Coriander Seeds
• 1/4 cup of roasted pistachios (unsalted)
• 1 teaspoon Sacred Valley Pink Peruvian Salt
• 1/2 teaspoon Wild Cured Sumac

Add All Products

Directions

1. Preheat oven to 425 F.
2. Wash and trim the radishes and cut into bite size pieces (so that all pieces are roughly the same size and roast uniformly).
3. Toss radishes, directly on rimmed baking sheet, olive oil to coat and season with sumac, salt and pepper. Arrange in an even layer (don’t overcrowd the pan), and roast in oven, stirring occasionally, until radishes are tender and lightly browned, about 20-30 minutes.
4. Meanwhile, to make the dukkah, toast cumin and coriander seeds briefly in a small dry skillet over medium heat until fragrant and slightly golden, about 2-3 minutes. Transfer to bowl of a food processor and let cool slightly.
5. Toast cumin and coriander seeds briefly in a small dry skillet over medium heat until fragrant and slightly golden, about 2-3 minutes. Transfer to bowl of a food processor and let cool slightly.
6. Blitz food processor with cumin seeds and coriander seeds briefly, until they just start to break down. Add the roasted pistachios and blitz a few time more (make sure not to over-blend – we’re going for a chunky texture and not a nut butter).
7. Pour the spiced pistachio mixture into a small bowl and add the salt and sumac.
8. Serve radishes warm, sprinkled with dukkah and a squeeze of lemon juice. Serve with additional dukkah in a small bowl alongside for more sprinkling.

Recipe Note

- When possible, buy local radishes grown sustainably.

- Use any radish variety or a combination! Just remember to cut the radishes into roughly the same size so they cook uniformly.

- Embrace zero waste cooking and save those radish greens! They’re completely edible, very nourishing and can be cooked just as any leafy green vegetables would be.

- Don’t overcrowd the radish pan! Be sure to spread radishes out on a single layer so they brown beautifully and crisp up (we don’t want no soggy radishes round here!)

- Dukkah will keep up for 1 months! Stored in an airtight container at room temperature.