Roasted Radishes With Herbed Yogurt (Printable Version)

Golden roasted radishes atop a zesty herbed yogurt create an elegant side dish perfect for any meal.

# Ingredient List:

→ For the Roasted Radishes

01 - 1 lb fresh radishes, trimmed and halved
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ For the Herbed Yogurt

05 - 1 cup plain Greek yogurt
06 - 2 tbsp fresh parsley, finely chopped
07 - 1 tbsp fresh dill, finely chopped
08 - 1 tbsp fresh chives, finely chopped
09 - 1 small garlic clove, minced
10 - 1 tsp lemon zest
11 - 1 tbsp lemon juice
12 - 1/4 tsp sea salt
13 - 1/8 tsp freshly ground black pepper

→ Garnish

14 - 1 tbsp extra virgin olive oil
15 - Fresh herbs (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss the halved radishes with olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet.
03 - Roast for 20–25 minutes, shaking the pan halfway through, until radishes are golden and tender.
04 - In a medium bowl, combine the Greek yogurt, parsley, dill, chives, garlic, lemon zest, lemon juice, salt, and pepper. Mix until smooth and well blended.
05 - Spread the herbed yogurt on a serving platter. Top with the warm roasted radishes. Drizzle with extra virgin olive oil and garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • The radishes transform from sharp peppery crunch into something almost sweet and mellow, like baby potatoes but lighter and fresher.
  • That herbed yogurt is the kind of thing you will want to put on everything, not just radishes.
02 -
  • Do not crowd the baking sheet or the radishes will steam instead of roast, staying crisp instead of becoming tender and golden.
  • The yogurt mixture tastes better after it sits for at least 15 minutes, giving the garlic time to mellow and the herbs to release their oils.
03 -
  • Leave a bit of the green stems attached to the radishes if they look fresh, they add a lovely pop of color on the platter.
  • If your radishes are especially large, cut them into quarters instead of halves so they cook through before the edges burn.

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