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+ servings
5 from 1 vote
Roasted Radishes and Salad Turnips with Pesto
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Though simply prepared, these roasted radishes and salad turnips with a greens and toasted pepita pesto are incredibly delicious.

Recipe Type: Side Dish
Makes: 4 as a side
Author: Brooklyn Supper
  • 3 bunches small to medium radishes with leaves
  • 1 bunch small to medium salad turnips with greens
  • extra virgin olive oil
  • sea salt
  • 1/4 cup raw , hulled pepitas
  • 1 teaspoon lemon zest plus 1 tablespoon juice
  • 1 small clove garlic , smashed and minced
  1. Preheat oven to 425 degrees F.
  2. Immerse radish and salad turnips in water and shake to remove sand. Rinse well and pat dry.
  3. Toss pepitas into a small oven-proof skillet or pan and toast in the oven for 1 - 2 minutes, or just until the first few pop. Set aside to cool.

  4. Cut greens from the roots, leaving a 1/2-inch sprig of greens on radishes and turnips. Set greens aside. Halve radishes and turnips (quarter larger ones). Arrange radishes and turnips on a baking sheet (or 2), and just drizzle with olive oil. Sprinkle with sea salt. Roast 20 - 25 minutes, or until the edges are golden and the vegetables are tender.

  5. Meanwhile, chop 3 bunches of the greens – enough to make 1 loosely packed cup. Place greens in the bowl of a food processor and add 5 tablespoons olive oil, a pinch of sea salt, lemon zest and juice, and toasted pepitas. Pulse to combine. Aim for a smooth mixture with a bit of texture. Adjust salt or lemon as needed.
  6. Spoon pesto into a wide bowl and surround it with roasted radishes and salad turnips. Sprinkle with sea salt and freshly ground pepper. Serve immediately.