By the end of this week I will be on my way to the Northern parts of Italy. Consequently, my mind is set on leaving, more so than on anything else. As I begin to make my bag and think about this beautiful country I am travelling to, I cant prevent myself from reminiscing on the good old months I lived in Rome. I was, for the first time in my life, carefree, and truly thankful of everything the world had to offer. Maybe I was naïve, but who cares; I was having the time of my life and enjoying the simple things in life, without complications or problems. In the mean time, I leave you with a beautiful, yet minimal recipe of radishes and tahini.
These crunchy vegetables are about to get a make over! While radishes are usually eaten raw, when cooked, they become fork tender and sweet. As the radishes roast in the oven they become golden and crunchy, and the peppery tasty becomes less pungent and earthier. Lightly dressed with tahini and accompanied by nutty sunflower seeds, this dish works best as a side dish to a white mild protein, think eggs, tofu, or fish.
Roasted Radishes and Tahini
Cook time 30 minutes
- 2 bunches radishes
- 1 tsp. coarse sea salt
- Fresh ground pepper
- 2-3 tbsp. olive oil
- 1 tbsp. tahini
- 1 tsp. sunflower seeds
Preheat oven to 450 degree Fahrenheit. Cut greens off radishes. Clean under running water using your hands to remove any dirt residue. Cut radishes into quarters. Place on baking sheet and sprinkle with salt and peeper. Pour olive oil and toss to coat. Place radishes into oven and roast for 25-30 minutes. Radishes will be ready when soft and golden.
Transfer roasted radishes onto serving bowl or plate. Add sunflower seeds and drizzle tahini over the top. Serve immediately or eat cold later.