Roasted Watermelon Radish with Maple-Kissed Tahini Sauce

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This has been fun. I can't believe that we only have a few more letters to go.

W is for...

• Cheesy Wafer Pav by Sneha’s Recipe

• Homemade Pork Wonton Soup with Pork and Ginger by Karen’s Kitchen Stories

• Honey Walnut Brittle by Food Lust People Love

• Roasted Watermelon Radish with Maple-Kissed Tahini Sauce by Culinary Cam

• Salted Caramel Whiskey Espresso Cocktail by A Day in the Life on the Farm

• Slow Cooker Ham and White Bean Soup by Blogghetti

• Walnut Chocolate Tartlets by Mayuri’s Jikoni

• Whiskey-Soaked Raisin Baked Stove Top Stuffing by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Whiskey Sriracha Caramel Corn by A Messy Kitchen

• Whole Wheat Waffles by Jolene’s Recipe Journal

• Wintermelon Whole Wheat Paratha by Magical Ingredients

Roasted Watermelon Radish with Maple-Kissed Tahini Sauce

I love this unassuming root. It looks like a turnip, but then you slice into it...and it looks just like a watermelon!

Ingredients

Radishes

• 4 cups watermelon radishes, scrubbed clean and thickly sliced

• 2 Tablespoons olive oil

• salt and pepper

• Also needed: baking sheet lined with parchment paper

Tahini Sauce

• 1/4 cup tahini

• 2 Tablespoons olive oil

• 2 Tablespoons vinegar plus more for serving (I used an apple-based vinegar)

• 2 cloves garlic, peeled and pressed

• 1 Tablespoon maple syrup

• salt and pepper

• water, as needed

Procedure

Radishes

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Scrub and dry the watermelon radishes. Slice them with a sharp knife or a mandolin slicer to between 1/8 or 1/4" thick. Cut the rounds in half to make moons.

In a large mixing bowl, toss the radish slices with olive oil, salt, and pepper. Spread the slices on the prepared baking sheet and place them in the preheated oven. Roast for 10 minutes. Then flip them over and roast for another 10 minutes. By the end of the roasting time, they should be fork-tender with some nicely charred spots. If not, return them to the oven and check every couple of minutes.

Tahini Sauce You can place all of the ingredients in a blender or food processor and pulse until very smooth. I just did it in a small mixing bowl with a whisk. Add more water if needed to reach your desired consistency.

To serve, spread a layer of sauce on a serving platter. Top the tahini sauce with the roasted radishes.

Give the dish a drizzle of more vinegar, if needed, and serve immediately.

The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi

• Lingcod Over Legumes

• Mushrooms in My Cookies? Yep. Candy Cap Cookies.

• Nocino, Italian Green Walnut Liqueur

• How to Shuck Oysters and a Few Serving Ideas

• A Parade of Pickles, Including Pickled Chard Stems

• Quesabirria Tacos

• Rose Petal-Strawberry Granita

• Buttermilk Shortcakes with Macerated Berries

• Toasted Croutons

• Curry Udon with Prawns

• Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns

Three more letters to go. What are we going to do at the end of the year?!?! Maybe I'll have to go through the weeks and try some of the other bloggers' creations.