If you haven’t tried roasting your radishes, we’re here to show you the way. This crisp vegetable is usually served raw, but the texture lends itself perfectly to a quick roast. The edges get crisp and caramelized while the inside stays crisp and firm, you can even add the greens in at the end for a stem to root side dish that’s colorful and nutrient-rich.

Chef Tip: If your radishes came with tops, trim and wash them thoroughly, and add them to the pan with the tahini for an extra pop of color, flavor, and nutrition. Radish greens are super healthy and have a peppery bite, like arugula or watercress.