Sumac Roasted Radishes with Pistachio Dukkha | SpiceTribe
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Sumac Roasted Radishes with Pistachio Dukkha

  • Serves Serves: 4
Chef Daniela Gerson

Chef Daniela Gerson

Chef Notes

Ingredients

Steps

Sumac Roasted Radishes with Pistachio Dukkha

Chef notes

I’M A ROASTED RADISH ADVOCATE

Every single time I post roasted radish picture on Instagram, without fail, every single time, someone comments something along the lines of not realizing that radishes can be roasted. WHY YES, THEY CAN BE! AND SHOULD BE!

Note: every single fruit and veggie can technically be roasted. Play in the kitchen roasting ‘em all!

Sliced, diced, quartered, whole, n’shaved, I love and appreciate my roasted radishes each and every way. And adore adding all sorts of additions as well. For more roasted radish inspiration, check out this ultimate roasted radish guide!

But back to this spectacularly flavorful sweet, tart and citrusy sumac roasted radishes topped with crunchy pistachio dukkah combo!

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Ingredients

  • Serves Serves: 4
Wild Cured Sumac

Wild Cured Sumac

$10
Wild Black Cumin Seeds

Wild Black Cumin Seeds

$10
Oasis Coriander Seeds

Oasis Coriander Seeds

$10
Sacred Valley Pink Peruvian Salt

Sacred Valley Pink Peruvian Salt

$10
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Steps

Step 1 -

Preheat oven to 425 F.

Step 2 -

Wash and trim the radishes and cut into bite size pieces (so that all pieces are roughly the same size and roast uniformly).

Step 3 -

Toss radishes, directly on rimmed baking sheet, olive oil to coat and season with sumac, salt and pepper. Arrange in an even layer (don’t overcrowd the pan), and roast in oven, stirring occasionally, until radishes are tender and lightly browned, about 20-30 minutes.

Step 4 -

Meanwhile, to make the dukkah, toast cumin and coriander seeds briefly in a small dry skillet over medium heat until fragrant and slightly golden, about 2-3 minutes. Transfer to bowl of a food processor and let cool slightly.

Step 5 -

Toast cumin and coriander seeds briefly in a small dry skillet over medium heat until fragrant and slightly golden, about 2-3 minutes. Transfer to bowl of a food processor and let cool slightly.

Step 6 -

Blitz food processor with cumin seeds and coriander seeds briefly, until they just start to break down. Add the roasted pistachios and blitz a few time more (make sure not to over-blend – we’re going for a chunky texture and not a nut butter).

Step 7 -

Pour the spiced pistachio mixture into a small bowl and add the salt and sumac.

Step 8 -

Serve radishes warm, sprinkled with dukkah and a squeeze of lemon juice. Serve with additional dukkah in a small bowl alongside for more sprinkling.

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