Roasted Watermelon Radish with Maple-Kissed Tahini Sauce

I love this unassuming root. It looks like a turnip, but then you slice into it...and it looks just like a watermelon!

I recently received some beautiful watermelon radishes for a pop-up event at The Quail & Olive and decided to roast them for a delicious starter.

Ingredients

Radishes

• 4 cups watermelon radishes, scrubbed clean and thickly sliced

• 2 Tablespoons Taggiasca Olive Oil

• salt and pepper

• Also needed: baking sheet lined with parchment paper

Tahini Sauce

• 1/4 cup tahini

• 2 Tablespoons Taggiasca Olive Oil

• 2 Tablespoons Champagne Mimosa vinegar plus more for serving

• 2 cloves garlic, peeled and pressed

• 1 Tablespoon maple syrup

• salt and pepper

• water, as needed

Procedure

Radishes

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Scrub and dry the watermelon radishes. Slice them with a sharp knife or a mandolin slicer to between 1/8 or 1/4" thick. Cut the rounds in half to make moons.

In a large mixing bowl, toss the radish slices with olive oil, salt, and pepper. Spread the slices on the prepared baking sheet and place them in the preheated oven. Roast for 10 minutes. Then flip them over and roast for another 10 minutes. By the end of the roasting time, they should be fork-tender with some nicely charred spots. If not, return them to the oven and check every couple of minutes.

Tahini Sauce You can place all of the ingredients in a blender or food processor and pulse until very smooth. I just did it in a small mixing bowl with a whisk. Add more water if needed to reach your desired consistency.

To serve, spread a layer of sauce on a serving platter. Top the tahini sauce with the roasted radishes.

Give the dish a drizzle of more Champagne Mimosa vinegar, if needed, and serve immediately.