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Wednesday, February 4, 2015

Roasted Radish and Brussels Sprout Wrap with Caramelized Onion-Tahini Dressing

Don't you just love a good fridge dump recipe?  Maybe that's just me, but on days when I'm hungry and know I'm not going to make it to the store, I start throwing random leftover things together.  This one turned out oh so delicious.  A few days earlier I had roasted some Brussels sprouts and radishes, planning on eating them the next day.  But I just finished a workout and was too hungry to get excited for simple roasted vegetables.  So I found some sprouted grain wraps in the freezer, made a quick sauce from leftover caramelized onions and tahini, and added the veggies.  Boom.  New. Favorite. Lunch. 

Radishes are rarely anyone's favorite vegetable.  Usually the only time they get any rotation is when they are thinly sliced into a salad.  But I'm here to tell you that if you have never had roasted radishes, you're missing out.  Once they caramelize, they take on almost a potato like flavor.  With a crispy sea salt crust, you might just start to crave them. 

Radishes are so incredibly good for you that it's worth adding them to your weekly shopping list.  They are one of the top mucus dissolving foods, which is important because if you're intestines are coated with too much mucus, you can't easily absorb nutrients from your food. 

Most kids won't each them raw since they have a peppery bite, and trying to sneak more than a couple into a smoothie often fails, because even though they are small, the flavor is easily detected.  I was surprised when I roasted them the first time, and even more surprised when my kids asked for second helpings. 

So they are always in my fridge now, which is a good thing, because this delicious wrap is what I'm craving for lunch these days.  Try the roasted veggies over quinoa or chewy farro also!

  • Radishes (about 2 cup)
  • Brussels sprouts (about 3 cups)
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • Sprouted grain tortillas* (like Ezekiel)

  • 1/2 red onion, sliced
  • 1/2 cup Tahini*
  • 1 Tbsp Miso paste*
  • Juice from 1/2 lemon
  • 1/3 cup vegetable broth
  • salt and pepper
* I highly recommend using sprouted grain tortillas for this recipe.  Soft flour tortillas simply won't stand up to the hearty vegetables and dressing.  Plus the chewy texture of the wrap is important
*Different brands of Tahini vary greatly in consistency.  Some are almost liquid, and others a very hard, with oil floating on top.  I used the hard type in this recipe, if you're using a runny brand, you may not need the vegetable broth
*If you are in the early stages of a Candida cleanse, omit the Miso paste

1.  Preheat oven to 375 degrees.  Wash and trim the tails and stems off of the radishes.  Cut into quarters.  Cut the bottom core off of the Brussels sprouts, and peel the outermost leaves off.  Quarter, and rinse thoroughly. 

2.  Line a baking sheet with tin foil, and spray with cooking oil.  In a large bowl, toss together the radishes and Brussels sprouts with olive oil, salt, and pepper.  Transfer to the baking sheet and spread out so the tray is not crowded.  Roast until crisp, and Brussels sprouts are darkened on the edges, about 40-45 minutes.  (You want the radishes nice and tender.) 

3.  In the meantime, heat a small skillet with olive oil over medium heat.  Add the sliced onion and 1/4 cup water and sea salt.  Cook until caramelized, about 15-20 minutes.  Add the cooked onion to a high powered blender, along with the tahini, miso, lemon juice, vegetable broth, and salt and pepper.  Blend until smooth. 

4.  Assemble the wraps:  lay a sprouted grain tortilla on a large plate.  Top with about 1/4-1/2 cup of the roasted vegetables, and drizzle with the tahini dressing.  Roll up tightly. 

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