Recipe: Brown Butter and Tahini Dipped Radishes

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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updated May 1, 2019
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Credit: Sarah E Crowder

Serves3 to 4

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(Image credit: Sarah E Crowder)

There’s never been a recipe that’s made me appreciate the crunch and peppery bite of raw radishes more than this one. This bite-sized treat is coated with a mixture of earthy, nutty, and almost sweet flavors before a layer of crunchy sesame seeds are added for texture. It’s sweet and savory with a hit of saltines and a spicy punch — all at the same time.

This simple snack-time recipe is a play on the classic and timeless combo of crunchy, raw radishes with rich butter and salt. But I’m taking this recipe one delicious step further: Along with butter that’s been browned until it’s fragrant with deep, nutty undertones, you’ll blend earthy tahini to create a rich and super-flavorful mixture.

While you’ll need to remove the radish greens for this recipe (save them for a sauté, toss with pasta, or add them to a soup), do be sure to leave about a one-inch stem. It makes both dipping and eating the radishes a lot easier, and adds a pretty pop of color.

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Brown Butter and Tahini Dipped Radishes

Serves 3 to 4

Nutritional Info

Ingredients

  • 3 tablespoons

    unsalted butter, browned and cooled

  • 1/2 cup

    tahini

  • 1 bunch

    radishes, greens removed

  • 1/4 cup

    sesame seeds

  • Flaky sea salt

Instructions

  1. Prepare the radishes by removing the greens, but leaving a short stem about an inch long. This will make the radishes easier to dip and eat.

  2. Prepare a baking sheet covered with a layer of parchment paper, and place sesame seeds in a small bowl. In a small wide and shallow bowl, whisk together the cooled brown butter and tahini. Dip the radish in the tahini, and rotate so that it gets fully coated. Place on the prepared baking sheet and repeat with the remainder of the radishes. Transfer the baking sheet to the refrigerator and chill for about 10 minutes. Coat the radishes with a second coating of tahini; sprinkle each with a little bit of flaky sea salt, like Maldon; and then sprinkle with sesame seeds, coating the whole radish. Return to the baking sheet, and repeat with the remainder of the radishes. Chill again for about 10 minutes.

Filed in:
Make Ahead
quick
Root Vegetables
Side Dish
snacks
Vegetables