Roasted Radishes & Tops with yogurt dressing
Oh, radishes — one of spring’s first veggies to be planted, harvested, and enjoyed. But instead of eating them raw in a salad, we’re roasting them with their tops and marrying them with a yogurt-goat cheese dressing. Tender and creamy, this dish is so satisfying.
Test Kitchen Tip
The dressing might be a tad thick, so be sure your goat cheese is softened. And you can always buzz it up in a mini food processor.
Preheat oven to 400°.
Toss radishes with oil and 1 Tbsp. salt; arrange in a single layer on a baking sheet then roast 15 minutes. Add tops to baking sheet, evenly dispersed; roast until radishes fork-tender and tops wilted, 5 minutes. Let radishes and tops cool on baking sheet 5 minutes; transfer to a bowl.
Meanwhile, whisk together yogurt and goat cheese for the dressing until smooth. Stir in zest, lemon juice, and thyme until combined; season with salt and pepper.
Toss radishes and tops with dressing; serve at room temperature.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 817mg 34%
Carbs 4g 1%
*Percent Daily Values are based on a 2,000 calorie diet.