These weeks before the holidays are supposed to be all low stress and calm, no?

I should be drinking egg nog or vin chaud all day and relaxing in my cozy sweaters and matching slippers, right? Reality is that my brain feels like mush at the end of every day and I can’t bring myself to make anything beyond a 5 minute dinner and then open a bottle of wine. On top of it all, Theo got me sick this past week and I still feel like I haven’t returned to 100% human levels.

Spicy Roasted Beauty Heart Radishes and Carrots with Tahini | Things I Made TodayBut despite it all, I have something to share. I finally had enough energy to at least try for dinner on Monday. I spent all of 20 minutes on it, but it looked impressive and tasted delicious and involved beauty heart radishes which are, as their name implies, totally beautiful when you cut into them.

Spicy Roasted Beauty Heart Radishes and Carrots with Tahini | Things I Made Today

I know roasting radishes isn’t the traditional way to go, but these stand up to the heat. Along with carrots, I tossed them with some harissa and honey. It doesn’t get much simpler than that. (Yes it does, whatever, I feel like that’s just a thing people say when they write food blogs. Ugh.)

Spicy Roasted Beauty Heart Radishes and Carrots with Tahini | Things I Made Today

Anyways, at this point I’m just rambling on because I’ve got about 10 minutes of staring at the computer before my eyes officially glaze over and I fall into a deep sleep on the day bed in my office.

Spicy Roasted Beauty Heart Radishes and Carrots with Tahini | Things I Made Today

Holidays. Family. Days off. A chance for my brain to stop running on all cylinders and rest. I’m so looking forward to that.

Spicy Roasted Beauty Heart Radishes and Carrots with Tahini | Things I Made Today

Spicy Roasted Beauty Heart Radishes and Carrots with Tahini
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons harissa
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • ½ teaspoon Kosher salt
  • 2 large beauty heart radishes, peeled and chopped into ½-3/4 inch pieces
  • ½ pound carrots, peeled and chopped into ½-3/4 inch pieces
  • ¼ cup sliced almonds
  • 2 tablespoons tahini
Instructions
  1. Preheat oven to 375F.
  2. In a large bowl, mix together harissa, olive oil, honey, and salt. Add radishes and carrots and toss to coat. Spread vegetables onto a baking sheet, single layer. Bake for about 20 minutes, until vegetables have started to brown.
  3. Meanwhile, heat almonds in a small skillet over medium heat until they start to toast. Remove from heat.
  4. When vegetables are done, toss them with almonds and drizzle with tahini.

 

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