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Sumac Roasted Radishes with Pistachio Dukkah

Crispy and crunchy on the outside and lusciously soft and creamy on the inside, these sumac roasted radishes topped with pistachio dukkha will absolutely positively blow your mind!!!
Prep Time10 mins
Cook Time35 mins
Course: Sides, Vegetables
Cuisine: Californian, Mediterranean
Servings: 4
Author: Daniela Gerson


For the Radishes

  • 1 bunch of radishes
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 tablespoon sumac
  • 1 lemon

For the Pistachio Dukkah

  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1/4 cup of roasted pistachios unsalted
  • 1 teaspoon big flaky or crunchy salt
  • 1/2 teaspoon sumac


  • Preheat oven to 425 F.
  • Wash and trim the radishes and cut into bite size pieces (so that all pieces are roughly the same size and roast uniformly).
  • Toss radishes, directly on rimmed baking sheet, olive oil to coat and season with sumac, salt and pepper. Arrange in an even layer (don’t overcrowd the pan), and roast in oven, stirring occasionally, until radishes are tender and lightly browned, about 20-30 minutes.
  • Meanwhile, to make the dukkah, toast cumin and coriander seeds briefly in a small dry skillet over medium heat until fragrant and slightly golden, about 2-3 minutes. Transfer to bowl of a food processor and let cool slightly.
  • Blitz food processor with cumin seeds and coriander seeds briefly, until they just start to break down. Add the roasted pistachios and blitz a few time more (make sure not to over-blend – we’re going for a chunky texture and not a nut butter).
  • Pour the spiced pistachio mixture into a small bowl and add the salt and sumac.
  • Serve radishes warm, sprinkled with dukkah and a squeeze of lemon juice. Serve with additional dukkah in a small bowl alongside for more sprinkling.


  • When possible, buy local radishes grown sustainably.
  • Use any radish variety or a combination! Just remember to cut the radishes into roughly the same size so they cook uniformly.
  • Embrace zero waste cooking and save those radish greens! They’re completely edible, very nourishing and can be cooked just as any leafy green vegetables would be.
  • Don’t overcrowd the radish pan! Be sure to spread radishes out on a single layer so they brown beautifully and crisp up (we don’t want no soggy radishes round here!)
  • Dukkah will keep up for 2 months! Stored in an airtight container at room temperature.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!