Gunpowder Radishes
4
servings10
minutes1
hour15
minutes149
kcal9
grams5
grams12
grams2
gramsThese roasted radishes were inspired by a recipe I had seen on Milk Street TV that used potatoes. My version has a few tweaks, most importantly, the substitution of radishes for potatoes. The “gunpowder” spice blend brings a taste to these radishes that feels both Indian and Middle Eastern. They are wonderful when served with raita, an Indian yogurt sauce (see recipe and notes below).
Ingredients
- Gunpowder Radishes
2 lbs radishes, trimmed of stems and roots (approx 2 kg)
avocado oil (or other neutral oil) spray
4 TB unsalted butter
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground fennel
1/2 tsp ground fenugreek (optional)
- Raita (yogurt sauce)
3/4 cup full fat Greek yogurt (170g)
2 TB lime juice (30 mL)
2 small green onions, thinly sliced
1 TB finely chopped cilantro
1 serrano pepper, finely chopped
2 TB water
salt and pepper to taste
Directions
- Gunpowder Radishes
- Preheat oven to 475F (245C)
- Bring radishes to a boil in a large sauce pan or small stock pot until a toothpick will easily slide into them (20-30 minuets).
- Strain radishes in a colander, then place them on a baking sheet that has been sprayed with avocado (or other neutral) oil. You may want to line the tray with aluminum foil. This will make clean-up easier, but will also yield less crispy radishes.
- Using a ramakin or flat bottomed glass press on each radish to crush it to roughly the width of a pencil. Then spray the tops and sides with more avocado oil.
- Bake for 20 minutes. Remove from oven, flip the radishes with a spatula, and bake for another 20 minutes.
- While the radishes are roasting, melt the butter in a small pan, then add the coriander, cumin, fennel, and fenugreek. Cook for 2-3 minutes, stirring constantly, until bubbly and fragrant. Remove from heat.
- Remove radishes from the oven and brush with the “gunpowder” butter sauce. Return to oven for another 5 minutes
- Optionally, serve with raita (below)
- Raita (not included in macros)
- Combine all ingredients in a small mixing bowl.
- Either drizzle on the radishes or use as a dipping sauce.
Recipe Video
Notes
- You WILL have a fair amount of raita left over, probably half a bowl or more. The entire bowl has 9g of total carbs and 8g of net carbs. Adding this to the radishes adds may 1g carbs per serving
Can this be translated to an air fryer? I’m wondering if these can be made into crisps?? Thanks 🙂