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.
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
Roasted Radishes with Curry Dip
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
