This recipe is reprinted from “Eating from the Ground Up: Recipes for Simple, Perfect Vegetables.” Copyright 2018 by Alana Chernila. Photographs copyright 2017 by Johnny Autry. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Roasted Radishes With Feta Mint Sauce
Roasted radishes are surprising—they get very juicy in the middle and sweet on the outside. Cooking radishes brings out an entirely different side of the vegetable, much mellower than the punchy bite of a raw radish. This is wonderful with standard cherry belles or French breakfast radishes, but it’s also a great way to work with mixed bunches of all different colors. Amethyst, a bright purple variety, is especially beautiful roasted. This recipe makes more sauce than you need, but you’ll be happy for the extra. Use it as a salad dressing, on other roasted vegetables, or on grilled beef or lamb.
For the Radishes
- 1 1/2 tablespoons olive oil
- 3 bunches radishes (about 1 1/2 pounds), greens removed, halved lengthwise
- 3/4 teaspoon kosher salt
For the Sauce
- 6 ounces cubed or crumbled feta
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup (packed) fresh mint leaves
- Freshly ground black pepper
- Chicken or vegetable stock or water
1. Preheat the oven to 425 degrees F.
2. Roast the radishes: Pour the oil onto a rimmed baking sheet, tilting the sheet to spread it evenly. Place the radishes in the oil, turning to coat them, and then arrange each radish, cut-side down, on the sheet. Sprinkle with salt. Roast until the radishes are deeply golden on the cut side, 25 to 30 minutes.
3. While the radishes roast, make the sauce: Combine the feta, olive oil, lemon juice, vinegar, mint, and several grinds of pepper in a blender. Blend until smooth, adding up to 3 tablespoons stock to make the sauce pourable.
4. To serve, puddle the sauce on a platter or four individual plates. Top with the radishes.