Roasted Radishes with Cilantro Chimichurri

It’s that time of the year — almost springtime but still winter. And there’s nothing new growing, not anything to eat at least. So Shauna brought home a couple of beautiful bunches of radishes from the store and asked me if I wanted to play. 

Roasted radishes are so good. And chimichurri — the Argentinian fresh sauce — is a beautiful thing. It’s almost like a pesto but without the nuts or cheese, so it’s lighter. You can taste all the ingredients, especially the fresh herbs. And it’s delicious but it’s also much lighter than most sauces. This one tastes like early spring to me.

To access these recipes, subscribe to Danny’s newsletter, Joy in the Belly Recipes.

To gain access, type in the subscriber password here.

Print this recipe

Share This

Share on facebook
Share on twitter
Share on pinterest

You might also like


I would love to chat with you!