If there is any time of year where side dishes can be more than a side act – it’s Thanksgiving. The holidays beg to go big on flavor and one of my favorite (and easiest) vegetables to roast up this time of year are radishes.
I knew Julia Turshen was my kind of gal when I saw she had roasted radishes in her new cookbook, Small Victories. But she took it to another level that I would have never imagined – dressing them beauties with a sherry vinegar kalamata dressing…which basically I want to just smother over everything now.
This dish is light, bright…packed with tartness and earthy notes. Did I mention it’s a snap to make (which we all could use this time of year). I even added a little sherry infused Crème fraîche to the dip these babies in because I thought they were absolutely fabulous like that.
In the spirit of giving – I’ve teamed up with Julia to share this recipe and awareness for No Kid Hungry with hopes of raising money to give to the nearly 1 in 5 kids in our country who don’t have the food they need to thrive. To learn more visit her fundraising page here – please give!
And definitely check out Julia’s cookbook Small Victories because it is stuffed with some of the most amazing, approachable recipes (and sides!) that will fall perfectly into your holiday menu planning (This one included)!
Roasted Radishes with Kalamata Dressing – Serves 4
Recipe By Julia Turshen, Small Victories
1 ½ lb [680 g] radishes, split lengthwise (it’s okay to leave a little of the stem)
5 Tbsp extra-virgin olive oil
1 small garlic clove, minced
1 Tbsp sherry vinegar
12 pitted Kalamata olives (or other dark olives), finely chopped
1 Tbsp finely chopped fresh
Italian parsley or chives or 1 tsp finely chopped fresh oregano
Preheat your oven to 425°F [220°C]. Line a baking sheet with parchment paper.
Put the radishes on the prepared baking sheet, drizzle with 2 Tbsp of the olive oil, sprinkle with a large pinch of salt, and use your hands to toss everything together. Roast, stirring occasionally, until the radishes are tender and browned, about 45 minutes.
Meanwhile put the garlic, a large pinch of salt, and the vinegar in a small bowl and let them sit and get to know each other for 10 minutes (this quick-pickle moment will tame the bite of the garlic and also infuse the vinegar with the garlic). Slowly whisk in the remaining 3 Tbsp olive oil and then stir in the olives.
Transfer the roasted radishes to a serving platter, spoon over the olive dressing, and scatter over the parsley. Serve immediately.