Roasted Spring Radishes & Potatoes with Lemon Dill Dressing
Roasted Spring Radishes & Potatoes with Lemon Dill Dressing
Spring has sprung when we see bright, crunchy radishes at the market. Taste the different flavor of roasted radishes paired with immune-boosting potatoes, sunflower seeds and lemon juice.
Potatoes and radishes are a good source of vitamin C.
Sunflower seeds provide vitamin E.
Serves 6
Heat the oven to 400°F. Arrange 1 lb whole baby potatoes and 2 bunches whole radishes (round or French breakfast radishes) on a large lined sheet pan. Drizzle with 1 Tb olive oil. Roast for 40 minutes or until the vegetables can be easily pierced with a fork. In a small bowl, whisk together 1 Tb olive oil, 1 tsp Dijon mustard, the juice of 1/2 lemon, 2 Tb chopped fresh dill and 1/2 tsp salt. Pour the dressing over the potatoes and radishes in a serving bowl. Garnish with ¼ cup sunflower seeds and freshly ground black pepper to taste. Serve with a side of sautéed radish greens.
