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Roasted Radishes with Garlic Chive Yogurt<\/p>\nRoasted Radishes with Garlic Chive Yogurt<\/p>\n
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1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes)<\/p>\n
1 tbsp olive oil<\/p>\n
1 tsp kosher salt<\/p>\n
\u00bd tsp cracked black pepper<\/p>\n
\u00bc tsp garlic powder (can swap the above measurement of olive for garlic-infused olive oil)<\/p>\n
For the garlic chive yogurt:<\/p>\n
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227 g (1 cup) full-fat Greek yogurt<\/p>\n
12 g (\u00bc cup) fresh chives, minced, plus more to top if desired<\/p>\n
\u00bc tsp garlic powder (can swap for 1 clove minced garlic or 1 tbsp garlic-infused olive oil)<\/p>\n
\u00bc tsp kosher salt, plus more to taste<\/p>\n
\u00bc tsp cracked black pepper, plus more to taste<\/p>\n
To finish:<\/p>\n
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2 tbsp unsalted butter (optional)<\/p>\n
Zest of 1 lemon<\/p>\n
Flaky sea salt, to taste<\/p>\n
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Roast the radishes. Preheat your oven to 425 degrees Fahrenheit \/ 220 degrees Celsius. Line a baker’s half-sheet pan with parchment paper. Add the radishes to the pan then top with olive oil, kosher salt, pepper, and garlic powder. Toss by hand until evenly coated then spread the radishes out into an even layer Roast for 20-25 minutes or until the radishes are lightly golden. While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, add the yogurt, chives, salt, pepper, and garlic powder. Fold with a spatula until well-combined and reserve to the side. Optional: prepare the brown butter. In a skillet over medium heat, add butter and allow to melt, stirring with a silicone spatula or wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown with some toasty brown bits, remove it from the stove immediately and carefully transfer to a small heat-proof bowl until ready to use. Plate the dish. Using a spatula or spoon to smooth the yogurt out into an even layer on a large plate or platter. Top with roasted radishes then drizzle with the reserved brown butter, top with lemon zest, and finish with a sprinkle of flaky sea salt.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Radishes with Garlic Chive Yogurt 1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes) 1 tbsp olive oil 1 tsp kosher salt \u00bd tsp cracked black pepper \u00bc tsp garlic powder (can swap the above measurement of olive for garlic-infused olive oil) For the garlic chive yogurt: 227 g (1 cup) full-fat Greek yogurt 12 g (\u00bc cup) fresh chives, minced, plus more to top if desired \u00bc…<\/p>\n