Roasted Radishes with Yogurt Dill Sauce
A delightful side dish bursting with flavor and health benefits. With crispy roasted radishes, golden raisins, toasted pistachios and a tangy yogurt dill sauce, this dish is a crowd-pleaser for vegans and non-vegans alike. Elevate your meals with this easy-to-make recipe that's as nutritious as it is delicious!
Ingredients
ROASTED RADISHES:
- 1 pound radishes, tops trimmed, then halved or quartered - depending on their size
- 1 Tbsp olive oil
- ½ tsp sea salt
- Freshly ground black pepper
YOGURT DILL SAUCE:
- ½ cup plain yogurt, I used vegan yogurt
- ¼ cup fresh dill, chopped
- 1 Tbsp + 1 tsp lemon juice
- 1 Tbsp olive oil
- 1 garlic clove, minced
- ¼ tsp ground coriander
- ½ - 1 tsp coconut nectar or maple syrup, optional - see notes*
- Sea salt to taste
TO SERVE:
- 2 Tbsp toasted pistachios
- 1 – 2 Tbsp golden raisins
- Lemon zest
- Fresh dill
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the radishes with olive oil, sea salt, and pepper, then spread them out on a baking sheet.
- Roast the radishes for 20-25 minutes -tossing every 10 minutes- or until they're tender and golden brown.
- While the radishes are in the oven, prepare the yogurt dill sauce by mixing together yogurt, dill, lemon juice, olive oil, garlic, coriander, sea salt and coconut nectar or maple syrup -if using- in a small bowl.
- Once the radishes are done, remove them from the oven and let them cool slightly.
- To serve, you can either drizzle the yogurt dill sauce over the roasted radishes or spoon the sauce onto a shallow plate and arrange the radishes on top -see picture. Then garnish with roasted pistachios, lemon zest, more fresh dill and golden raisins.
Notes
*Where I live, vegan yogurts are way too acidic, so a little sweetness is necessary. But if you can find a well-balanced yogurt (vegan or not) where you live, then you won’t need to add a sweetener.