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Roasted Radishes with Curry Dip

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    Roasted Radishes with Curry Dip

    Roasting radishes creates a whole new vegetable as it tames their spiciness and transforms them into nuggets full of mellow sweetness. The radishes are also excellent when tossed with herb mixtures such as herbes de Provence or za’atar before roasting.

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    1 lb (450 g) radishes, trimmed and halved
    2 tsp (10 mL) grapeseed oil
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) black pepper
    1/2 cup (125 mL) plain yogurt or sour cream
    1 tsp (5 mL) curry powder
    1 Tbsp (15 mL) lemon juice

    Preheat oven to 400 F (200C).

    Line baking sheet with parchment paper. Toss radishes with oil, salt, and pepper. Place in oven and bake for 35 minutes, stirring once halfway, or until wrinkled and tender.

    In small bowl, whisk together sour cream, curry powder, and lemon juice.

    Serve roasted radishes with curry sauce.

    Serves 4.

    Each serving contains: 57 calories; 1 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 5 g total carbohydrates (2 g sugars, 2 g fibre); 199 mg sodium

    source: "Totally Radishes", alive #379, May 2014

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    Roasted Radishes with Curry Dip

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