So last year I started the Plant Paradox Diet. I don’t follow it religiously but I try for about 80% compliance so often my dishes have been with that in mind. This is one of those dishes. It’s a satisfying dish made with vegetables I once deemed not edible! I realized that roasting things tends to mellow them out and now I am a huge fan of fennel. I use it in salads, I roast it, I add it to soups… it’s a lovely flavor that gives a bit of complexity to an otherwise boring food situation. Toss your vegetables with this Tangy Vinaigrette and you have a winner.
Roasted Fennel and Radish with Leeks
This simple roasted side dish is tossed with a tangy vinaigrette. It's 100% Plant Paradox compliant and is a welcome change to any dinner menu.
- 3 Fennel Bulbs, Quartered Remove green stems
- 1 Bunch Radishes, trimmed and sliced
- 1/2 Leek, cleaned and sliced
- 2 Tbsp Oil We generally use Avocado which stands up to the high heat of roasting.
- Salt & Pepper to taste
Heat the oven to 400 degrees
Remove the fennel fronds (you can reserve some of the delicate leaves as garnish) and slice off the base. Quarter each bulb and add to a large roasting pan.
For the radish we trimmed both ends and sliced, generally four pieces per radish. Add to the pan
Clean the leeks well and slice into thick rounds. Add to the pan with the fennel and radish.
Coat the vegetables with oil and season with salt and pepper.
Roast for approx 35 minutes. Remove from the oven. Remove vegetables to a serving dish and toss lightly with vinaigrette.