It was a fabulous Summer day here in New Zealand – the air was warm, the sun was shining and there wasn’t a cloud in the sky all day. In keeping with this glorious weather I decided that there was only one option for dinner – another Summer salad!
Roasted radishes are somewhat of a novelty to me, as they are still relatively new to my cooking repertoire. When they are roasted, their bitterness is gradually mellowed out, and the radishes just get sweeter and sweeter. However, the true deliciousness of this root vegetable comes from how intensely juicy it is – it is gloriously tender and pops in your mouth.
Roasted radishes are good by themselves, but even better with other vegetables. I have chosen to present them with a mix of potatoes and fennel. They roast together beautifully to create this colourful side dish to a light Summer meal. A brown butter sauce, with a tingling of lemon, is the perfect sauce to complete the dish.
10 small golden potatoes
2 tbspns olive oil
Salt and pepper
10 small radishes
1 fennel bulb
1/4 cup butter
1/2 lemon juice
1/2 tsp dijon mustard
1/2 tsp maple syrup
Parsley leaves to garnish
- Preheat the oven to 220C. Prepare a baking tray lined with baking paper.
- Cut the potatoes into quarters lengthwise. Toss these potatoes with 1/2 tbsp of olive oil in a large bowl, then season with salt and pepper.
- Spread the potatoes out on the baking tray and roast them for 10 minutes (or until they become tender)
- While the potatoes are roasting, trim the tops and bottoms off all radishes then quarter them lengthways. Also, trim the top and bottom off the fennel bulb then dice them into small 1cm bits.
- Toss the radish and fennel pieces in the bowl along with 1/2 tbsp of olive oil. Season with salt and pepper.
- When the potatoes have been roasted for 10 minutes, spread the radish and fennel pieces on the baking tray. Season with some oregano, then return the baking tray to the oven and roast for an additional 15 minutes.
- While the vegetables are roasting, heat the butter in a small saucepan on low heat until the butter has completely melted and browned. Once it has browned, remove it from the heat.
- Whisk the lemon juice, dijon mustard and maple syrup into the butter.
- When the vegetables are finished roasting, remove them from the oven and place into serving bowl. Drizzle the brown butter sauce over the vegetables and garnish with parsley. Serve immediately.
Alternative garnishes to parsley include mint leaves or dill fronds.
I hope you enjoy this recipe, as much as I enjoyed eating it with my dinner this evening. If you do give it a go, let me know how it goes in the comments below! You may even have a little recipe tweak of your own that you would like to share! I would love to hear from anyone who would have any suggestion for giving this salad a little ‘oomph’ in the spice department!
Anyways, please share my recipe and follow my blog to keep up to date with the latest happenings in my kitchen.
Until next time,