Roasting radishes? Absolutely. You may never again think of radishes as just something to toss in salad. Choose large radishes with healthy green tops.
https://livenaturallymagazine.com/recipes/fire-roasted-fennel-radishes-and-potatoes/
Fire Roasted Fennel, Radishes and Potatoes
- Yield: 4 Servings 1x
Description
Equipment
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Perforated grill pan or cast-iron skillet
Ingredients
Scale
- 8 baby red or yellow potatoes; scrubbed, dried, cut in half
- 1 bunch large radishes; cut in half, save the tops
- 1 fennel bulb; cut off end and top, slice in 1/2-inch slices, save the fronds
- 1 medium onion, cut in half and then eighths
- Extra-virgin olive oil
- Salt and pepper
- 3 sprigs fresh rosemary or fresh thyme
- Balsamic vinegar
Instructions
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Heat grill to high heat (400°).
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Place potatoes and radishes in separate bowls. Place fennel and onion in a bowl. Sprinkle each bowl with a generous splash of olive oil; season with salt and pepper.
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Place potatoes in grill pan. Cook for 15 minutes; toss frequently to grill evenly.
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Lower heat to 375°. Add onions, fennel and herb sprigs. Cook 20 minutes; give vegetables a good stir every few minutes.
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Add radishes; grill 10 minutes.
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Wash radish tops (they are notoriously dirty), and dry well. Chop into a rough salad. Add fennel fronds, if available. Set aside.
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Place vegetables on a platter. Top with radish-fennel greens. Sprinkle with olive oil and balsamic vinegar, and season with salt and pepper.
- Category: Savory
Nutrition
- Serving Size: 1
- Calories: 363kcal
- Sugar: 6g
- Sodium: 641mg
- Fat: 19g
- Carbohydrates: 76g
- Fiber: 10g
- Protein: 9g
