Roasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce
found in Side Dishes - Potato based Sides
 | Vegetarian |  | Nut Free |
Prep: 15 minutes
Cook: 15 minutes
Difficulty:
Moderate
Roasted radishes are very good all by themselves, but even better with other vegetables, like this mix of tiny fingerling potatoes and fennel. They roast together into a simple yet colorful side dish for a spring meal.
Ingredients
- 450g new potatoes
- 1 tbsp olive oil
- 450g radishes, tops removed
- 1 fennel bulb, without stalks
- 65g softened unsalted butter
- 11⁄2 tbsp lemon juice
- 1⁄2 tsp dijon mustard
- 1⁄2 tsp maple syrup
Directions
1
Heat the oven to 235°C / 215°C (fan oven) / 450°F / Gas Mark 8. Cut the potatoes in quarters lengthwise and toss with half the olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender.
2
Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise. Trim off the top and bottom of the fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide. Toss the fennel pieces and radishes in the bowl with another half of the olive oil and salt and pepper.
3
When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.
4
While they are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from the heat and carefully whisk in the lemon juice, mustard, and maple syrup. When the vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint or dill leaves. Serve immediately.
