Roasted Broccolini & Radishes with Feta Yogurt Dip

Crispy veggies + creamy dip = seasonal side dish stardom.

This recipe is what I like to call “sheet pan magic.” Caramelized, crispy-edged broccolini and sweet roasted radishes get the spotlight treatment — no soggy, sad vegetables here. Serve them with a cool, salty whipped feta yogurt dip and boom: you've got the kind of side dish that steals the show (and maybe the whole dinner).

Bonus: it's peak-season produce, and it practically cooks itself.

🥬 The Local Veggie Hookup

This recipe features organic broccolini and radishes from our friends at Davis Natural Produce, grown right here in the Mount Washington Valley. You can grab their fresh, local produce:

• Every day from 10am–6pm at International Mountain Equipment NOCO
• Saturdays from 3–6pm at Tuckerman Brewing Co. in Conway (July–September)

Support local farms. Eat better vegetables. Everybody wins.

🌿 Ingredients

Roasted Veggies:

• 1 bunch broccolini, ends trimmed
• 1 bunch radishes, halved or quartered if large (you can sub baby potatoes if radishes aren't your thing).
• 2–3 tbsp olive oil
• 1 tsp garlic powder
• Salt & pepper, to taste
• Optional: lemon zest, red pepper flakes, grated parmesan

Feta Yogurt Dip:

• ½ cup plain Greek yogurt
• ¼ cup crumbled feta
• 1 small garlic clove, grated or finely minced
• Juice of ½ lemon
• 1 tbsp olive oil
• Optional: chopped fresh herbs (dill, mint, or chives), pinch of chili flakes

🔥 Directions

For the Roasted Veggies:

1. Preheat oven to 425°F.
2. Toss radishes with half the olive oil, garlic powder, salt, and pepper. Spread on a sheet pan and roast for 10 minutes on their own.
3. Add broccolini to the sheet with remaining oil and seasoning. Roast everything together for another 15–20 minutes, flipping once, until edges are browned and delicious.
4. Optional: hit them with lemon zest, chili flakes, or parm if you're feeling fancy.

For the Feta Yogurt Dip:

1. Mix everything in a bowl and mash with a fork until mostly smooth, or blend for a whipped texture.
2. Adjust lemon or salt to taste — the feta brings saltiness, so taste before going wild.

🥗 Serving Ideas

• Perfect as a side for grilled chicken, steak tips, or salmon.
• Throw on top of farro or quinoa with a drizzle of olive oil for a killer plant-based bowl.
• Eat cold the next day with leftover dip straight from the fridge. (Zero shame.)

Want more easy, seasonal recipes like this?
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