Introduction
*As seen in our Botanica at Home: Za’atar video!*
Roasting in vinaigrette ensures that your vegetables emerge from the oven perfectly seasoned. In this case, they’re savory, spiced, acidic and a touch sweet — delicious! We love roasting radishes until they’re a touch caramelized, and softened but still with a bite. Cauliflower, carrots, beets, broccolini and asparagus would all work in this context, too.
Ingredients
- 2 tablespoons sherry vinegar
- 2 tablespoons lemon juice
- 1 teaspoon runny honey
- 2 tablespoons za'atar
- 2 teaspoons sumac
- 1 teaspoon salt
- 1/2 cup olive oil
- Za'atar Vinaigrette
For the Roasted Radishes and Yogurt
- 3 cups halved or quartered radishes (depending on size)
- 1/2 cup za'atar vinaigrette
- 2 large garlic cloves, grated
- 2 cups plain yogurt (preferably strained or Greek-style)
- sea salt
- mint
- dill
Instructions
To make the vinaigrette: Add everything except the olive oil to a bowl and stir well, then whisk in the olive oil. The dressing should taste bright and zippy with a gentle sweetness, without being too tangy from vinegar. Add more olive oil to balance if need be, and more za’atar if the flavor isn’t jumping out. This recipe makes more vinaigrette than you’ll need for this dish, but it lasts for weeks in the fridge!
To roast the radishes: Preheat oven to 400F. Toss the radishes* with the vinaigrette, spread in a single layer on a roasting pan, and roast until slightly caramelized and softened — about 15 minutes, depending on size.
To finish the dish: Stir the grated garlic into the yogurt and season with salt. Spread across the bottom of your serving dish and mound the roasted radishes on top. Garnish with a shower of mint and dill.
*Cut your radishes into bite-sized pieces — for breakfast or easter egg radishes, this usually means halved. For watermelon or large purple radishes, cutting into sixths (in wedges) or into cubes might be best!
