Source: Elianna Friedman, CUESA Market Chef

This recipe was served at CUESA's 2013 Winter Cocktails of the Farmers Market.

Serves 4 to 6

INGREDIENTS

2 cups purple or red radishes, trimmed and halved
2 cups Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper to taste
   
Chutney
2 cloves garlic, peeled
1 bunch cilantro with soft stems, washed and chopped
12 almonds, roasted
2 medium lemons, juiced
5 tablespoons extra-virgin olive oil
1 tablespoon honey
Salt and pepper to taste

PREPARATION

1.    Preheat oven to 450˚F.  Toss the radishes and Brussels sprouts in olive oil, salt, and pepper.  Place on a sheet tray and roast for 30 to 45 minutes, until tender.

2.    To make the chutney, place the garlic, cilantro, almonds, and lemon juice in a food processor or blender and pulse until smooth. 

3.    Gradually add the olive oil and honey.  Continue blending until all the ingredients are incorporated.  Season with salt and pepper to taste.

4.    Serve the roasted Brussels sprouts and radishes in a bowl or on toothpicks, with the chutney on the side for dipping.