For the creamy dill sauce, if it's a bit on the thick side, I add more lemon juice to make it more fluid and easy to mix in with the radishes. Also, feel free to add more salt and black pepper to your liking.Don't cut the radishes too small before roasting because they shrink while roasting. Let the radishes cool a bit before adding the sauce. You can serve this recipe warm or room temperature, or make ahead and combine the roasted radishes in the creamy sauce before serving.
Servings: 4servings
Calories: 190kcal
Ingredients
Roasted Radishes
2 poundsradishestrimmed and sliced in half
2tablespoonsolive oil
½teaspoonsalt
Creamy Dill Sauce
½cupraw cashews
⅓cupwater
3tablespoonslemon juice
½teaspoonsalt
1tablespoonfresh dillor 1 teaspoon dried dill
Instructions
Preheat your oven to 425°F (220°C, or gas mark 7).
In a bowl, toss the radishes, salt, and oil. Toss to coat the radishes evenly.
Spread radishes out in a large baking dish or baking sheet, making sure the radishes have a bit of room between them. Line the baking sheet with parchment paper.
Bake for 30 minutes or until they are browned and tender.
While the radishes are roasting, soak the cashews in hot water for 10 minutes.
Place the cashews in a high speed blender with the lemon juice and blend until very creamy. You can use a food processor if you don't have a blender, and process a bit longer to get it creamy.
Place the radishes in a bowl and add the cashew cream and dill and blend well with a spoon. Add more lemon juice and salt to your liking.
Serve warm or room temperature. Store in the refrigerator for a few days.