By: Adapted from www.thekitchn.com.
Roasting is not the usual treatment that radishes get, but try it once, and you’ll see they’re amazing. The bitterness disappears, and they turn tender and juicy. Combined with roasted potatoes and fennel, and lemony brown butter, you’ve got quite a dish.
Time: Preparation 45 mins
Serving: 4 Servings
Ingredients
- 1 lb fingerling potatoes
- 1 T olive oil
- salt
- black pepper
- 1 lb radishes
- 1 fennel bulb
- 0.25 c butter
- 1.5 T lemon juice
- 0.5 t Dijon mustard
- 0.5 t maple syrup
- mint leaves
Preparation
Preheat oven to 450˚F.
In a large bowl, toss the potatoes with ½ tbsp. olive oil and a generous pinch of salt and pepper. Arrange in a single layer on a baking sheet and bake until barely tender, 10 minutes.
Trim the fennel bulb, slice in half lengthwise, then in half again. Cut into 1-inch wide pieces, then place in a large bowl. Toss with radishes and ½ tablespoon of olive oil and salt and pepper.
After the potatoes have been baking for 10 minutes, add the radishes and fennel to the baking sheet, then roast for an additional 10-15 minutes until tender.
While the vegetables are roasting, heat the butter in a small saucepan over medium heat until it melts and turns brown, 4-6 minutes. Remove from heat and whisk in the lemon juice, mustard, and maple syrup.
When the vegetables are done, toss with the sauce and arrange on a platter garnished with mint or dill leaves. Serve immediately.
