Think you hate radishes? Think again! Roasted Radishes and Carrots with Tahini Dijon Dressing is amazingly delicious!
In the heirarchy of most popular vegetables I think radishes would rank somewhere below zucchinis but above lima beans. Yep, eaten raw they aren’t a very popular vegetable. Look at any vegetable and dip tray that has radishes, and you’ll notice the only thing left behind are the radishes. They add a great pop of color on a vegetable tray, but people avoid them like the plague.
While I am one of those cra-cra people who actually enjoy eating raw radishes (they’re like 0 calories so it’s free food!), no one else in my family is.
But you know what?
You don’t have to completely dismiss radishes because you don’t like them raw. Did you know you can also roast radishes. Yep! Roast them in the oven like you would a potato. They’re like carb-free potatoes and they are…
I don’t know where I got the idea of making roasted radishes, but you know what? I’m so glad I did!
Utterly amazing! The sharp taste of the radish is seriously subdued when you roast them. While delicious popping them in your mouth straight out the oven, the addition of carrots adds an extra sweetness to the dish.
I also love any dressing that has tahini in it. Tahini isn’t just for Humus (although it is amazing in humus). You can use it to grease the bottom of a pan and even in dressing! And this Tahini-Dijon is my go-to for roasted vegetables! If you don’t use tahini in your dressings, you should really think about how you can incorporate it because it is seriously good!
Who would have thought roasted radishes taste so good? You're whole family will love this simple Roasted Radishes and Carrots with Tahini Dijon Dressing
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/4 cup Olive Oil
- 1/2 pound Radish
- 4 Carrots
- 1 small bunch of Parsley
- 1 Garlic
- 1 tablespoons Dijon Mustard
- 2 tablespoons Tahini
- 1/2 cup Olive Oil
- 1 teaspoon Rice vinegar
- Pinch of Sugar
- Salt and Pepper to taste
- Preheat oven to 400F.
- Toss radishes and carrots in the olive oil. Season with salt and pepper to taste.
- Place on a baking sheet in a single layer and roast for 20 minutes, until the vegetables are roasted but not mushy. Meanwhile, in a small food processor or with an immersion mixer, process all of the ingredients for the Tahini Dijon.
- Pour the Tahini Dijon over the Roasted Radishes and Carrots and enjoy warm!